Fireball Chicken Curry

Name: Fireball Chicken Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 750 grams chicken; 1 medium onion, chopped finely; 2 small tomatoes; 1 tbsp ginger-garlic paste; 7 Thai chillies (4 chopped, 3 slit lengthwise); 1 medium potato, cut into roughly 1-inch cubes; Chopped coriander as desired; Mustard oil; to taste Salt; 6 dried chilli peppers; 3 bay leaves; 4 cloves; 4 cardamom pods; 1.5 inch cinnamon stick; 1/2 tbsp turmeric powder; 2 tbsp chilli powder; 2 tbsp cumin powder; 1/2 tbsp coriander powder; 1/2 tsp garam masala; 1/2 tsp ghee; 1/2 tbsp turmeric powder; 1/2 tbsp ginger-garlic paste; 3 tbsp yogurt or 5 tbsp kefir; to taste Salt; 1 tbsp mustard oil

Maulin Agrawal @cook_23084346

This curry is my take on the typical Bengali chicken curry, or murgi kosha as we call it. This version is extra spicy, and has tomatoes too, but the heat can be toned down or dialled up to suit your palate. #mycookbook

Maulin Agrawal @cook_23084346

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Ingredients

45 mins

4 servings

750 gramschicken
1medium onion, chopped finely
2small tomatoes
1 tbspginger-garlic paste
7Thai chillies (4 chopped, 3 slit lengthwise)
1medium potato, cut into roughly 1-inch cubes
Chopped coriander as desired
Mustard oil
to tasteSalt
6dried chilli peppers
3bay leaves
4cloves
4cardamom pods
1.5 inchcinnamon stick
1/2 tbspturmeric powder
2 tbspchilli powder
2 tbspcumin powder
1/2 tbspcoriander powder
1/2 tspgaram masala
1/2 tspghee
To marinate chicken
1/2 tbspturmeric powder
1/2 tbspginger-garlic paste
3 tbspyogurt or 5 tbsp kefir
to tasteSalt
1 tbspmustard oil

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Steps

45 mins

1

Marinate chicken for at least 2 hours with turmeric, ginger-garlic paste, yogurt or kefir, and mustard oil.
2

Head mustard oil in a kadai or deep pan, it should be enough to just submerge the onions. When the oil is hot, add bay leaves, dried chillies, cardamom pods, cloves, and cinnamon.
3

Let the cardamom pods change colour, fry the 4 chopped green chillies, then add onions and salt, cook till soft and translucent.
4

Add the ginger-garlic paste, and incorporate it into onions. Cook for half a minute.
5

Add tomatoes, cover pan for 2 minutes, or until soft and mushy. Stir tomatoes till mashed.
6

Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala.
7

Add potato cubes, cook for 2 minutes.
8

Add chicken, and stir until outside of chicken turns white (partially cooked).
9

Add hot water to pan, enough to cover the chicken. Top with the slit green chillies. Set the heat to medium low, and simmer 20 minutes or until the chicken is done.
10

Drizzle a teaspoon of ghee, and garnish with chopped coriander. (And a green chilli or 2 if you’d like).