The Classic : Chicken er Jhol ( Curry) / Bengalisches Hühnercurry

Chicken er Jhol or Chicken Curry is a comfort food for us. The Chicken ( Murgi) for us Bengalis is fairly new, less than a 100 years old. We usually ate goat meat which was' Mangsho' or goat meat for us but now with the time 'Mangsho' also means Chicken meat ( Murgir Mangsho) for us. Slowly but steadily Bengalis started accepting chicken and there was no looking back.

There are various versions as varieties of Chicken er Jhol, This one is easy to make and perfectly gives you a taste of bengal and Bengali cuisine.

All you need is The Practical Cook Chicken Curry Mix.

500 grams Chicken ( bone/ boneless)

1 medium sized red onion finely chopped.

Salt to taste

A pinch of sugar

2 Tbsp Oil of your choice

2 cups water

2 medium sized potatoes cut in cubes ( optional) we love potatoes in everything!

2 Cups water ( hot)

A pinch of The Practical Cook Garam Masala ( optional)

Freshly chopped coriander ( optional but it tastes so good, give it a try)

In a wok/ pan add in oil, once hot add in the onions and fry till golden brown, Then add The Practical Cook Chick Curry Mix and 1/2 cup of hot water. Fry till oil separates ( this is called 'Koshano') which actually enhances the flavor of the spices. Then add the chicken and fry for 2 minutes. Then add the rest of the water and the potatoes. Cover and let it cook stirring occasionally till the chicken and potatoes are completely cooked. Roughly 20-25 minutes depending on the chicken. Add a pinch of The Practical Cook Garam Masala (optional) to enhance the aroma, and give it a last stir.

Garnish with freshly chopped coriander and a dash of lime if you like. Enjoy with flat breads or piping hot rice.

This classic chicken curry truly takes you down the alleys of Bengal, where almost every Bengali home cooks this curry atleast once a week.

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