Wednesday, 20 August 2014

Goalondo Chicken Curry

Sharing an authentic recipe of Bangladesh with you!I got this recipe from Purna di.
Goalundo Ghat is a small town in Dhaka Division, Bangladesh, South Asia.
The “Goalondo-Narayanganj” was an overnight journey by steamer during British period and the Muslim Boatman’s used to prepare 

this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a popular 

recipe of Bengali cuisine .
The main key ingredients are fresh chicken(frozen one cant do the justice!) along with lots of roughly chopped onion,hot red 

chilies and freshly chopped ginger & garlic!
I will suggest not to use ginger-garlic paste!
Many online foodblogs claimed that shrimp paste is a must for this dish.
But my personal view is that it was difficult for those poor boatmen to procure that complicated method of cooking with 

limited accessibility of raw materials during that much hectic journey!
So go ahead with this simple yet delicious recipe to give a treat to your taste buds and enjoy a very unique rustic and sharp flavour of this chicken curry! 
 Chicken: 600-750 gram
 Onions: 6-7 coarsely chopped
 Garlic: coarsely chopped: 3 tbsp
 Ginger: coarsely chopped 2 tbsp
 1 tsp turmeric
 Red chillies: roughly chopped-please do not use chili powder
 Salt to taste
 Mustard oil: 3 tbsp

  Marinate the chicken with all of the above for about 30 minutes; put it in a pan, sauté for  about five minutes,  and then cook on low heat, covered!
 Please do not add water or any souring agent like tomato/curd/vinegar
 Serve it with hot steamed rice!

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