Recipe 1: Mangsho (Chicken curry)
Mangsho (Chicken curry)
Recipe credit: Baba
- Chicken: 1kg (Curry cut, de-skinned)
- Onions: 4medium sized
- Tomato: 3 medium sized
- Ginger garlic paste: 1 tablespoon (you could reduce it if you like it mild)
- Chilly powder: 2 teaspoons
- Turmeric powder: 1 teaspoon
- Cumin powder: 2 teaspoons
- Salt: to taste
- Sunflower refined oil
- Whole cumin seeds: 1 teaspoon
- Potatoes: 2-3 (Optional)
- 1-2 cups of water
- Coriander leaves, chopped- for garnish
- Clean the chicken well by washing it under running water. You could use the liver if you like.
- Slice the onions (Cut an onion into half and just slice it; you will get semicircular thin slices) and chop the tomatoes (Cut a tomato into four and chop each quarter).
- For marinating, add turmeric, cumin and chilly powder; add the ginger garlic paste, 1 -2 teaspoons of salt, and 3-4 tablespoon of oil to the chicken. Marinate the chicken and keep it aside for 30 minutes.
- In a cooker (you could use a kadai also, depending on your comfort), add 4-5 tablespoons of oil. Once the oil is hot (not smoking), add the cumin seeds. Sauté.
- Add the onions and sauté them till they are golden brown. You could add half a teaspoon of salt now.
- Once the onions are golden brown, add the chopped tomatoes. Sauté them till you can see the oil separating and the tomatoes almost done.
- Add the marinated chicken now and sauté for the next 10-20 minutes, ensuring that the chicken is 3/4th cooked. Make sure you do not burn the onions and tomato. While doing this, sauté and then close the cooker lightly with a plate before the next sautéing. This is the ‘koshano’ process.
- You could now check on the salt and add more if required.
- Depending on how much curry you require, you could add 1-2 cups of water, close the cooker, allow for 1 whistle and then close the gas. Alternately, you could not use the whistle and keep it covered for another 10mins.
- Ready to serve. garnish with chopped coriander leaves.
- In case you like potatoes in your mangsho, peel and cut a potato into 4 pieces. Sauté them till golden brown. Add them just before you add water to the kosha mangsho.
This will serve 3-4 people. You could have it with White rice, phulkas.
Image courtesy: ecurry.com.
Note to self: Need to get my camera fixed:)