Goalondo chicken curry is a special chicken curry made of fresh chicken and basic spices. Muslim boatmen, plying boats along the Bengal-Assam border of India, used to make of dish. The boatmen would take time off to cook a meal for themselves in the middle of the river journey and gradually it became popular with the passengers too. I saw the picture of my blogger friends Moumita of Poetry of food. When I saw this recipe then I realised that my mom cooked this dish at home. Speciality of this dish is strong flavor of mustard oil, hot chilli and roughly chopped ginger-garlic and onion makes it super tasty. It taste is amazing good. It goes well with hot rice or pulao or paratha.
Ingredients :
Chicken(skinless) - 1 kg
Ginger - 2 tbsp, roughly chopped
Garlic - 2 tbsp, roughly chopped
Red onion - 6-7 large, roughly chopped
Green chilli - 4-5, chopped
Turmeric powder - 2 tsp
Kashmiri red chilli powder - 1 tbsp
Salt according to taste
Mustard oil - 4 tbsp
Method :
Marinate the chicken with all ingredients. Leave it for 30 minutes to an hour.
Heat a kadai, add marinated chicken and saute for 5 mins then cover it with a lid.
Cook it over low flame until done. No water, no souring agent is required.
Check the seasoning and ready to serve.
Ingredients :
Chicken(skinless) - 1 kg
Ginger - 2 tbsp, roughly chopped
Garlic - 2 tbsp, roughly chopped
Red onion - 6-7 large, roughly chopped
Green chilli - 4-5, chopped
Turmeric powder - 2 tsp
Kashmiri red chilli powder - 1 tbsp
Salt according to taste
Mustard oil - 4 tbsp
Method :
Marinate the chicken with all ingredients. Leave it for 30 minutes to an hour.
Heat a kadai, add marinated chicken and saute for 5 mins then cover it with a lid.
Cook it over low flame until done. No water, no souring agent is required.
Check the seasoning and ready to serve.
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