About this recipe:This recipe is native to North Bengal of Bangladesh. People here like to eat a lot of coconut. The recipe is unique because coconut flesh is cut into strips, rather than grated or blended to make a paste or milk. The cooked coconut strips are crunchy and make a great combination with the spicy chicken curry.
It is served with white pulao or plain rice.
1 kg Deshi Murgi pieces (chicken not groomed in farms)
1.5 teaspoon of ginger paste
1.5 teaspoon of garlic paste
1/2 teaspoon cumin paste
1 tablespoon green chilli paste
1/2 teaspoon dry red chilli powder
Salt as needed
1/2 cup of sliced onions
1 cup vegetable oil
Water as needed
2 cinnamon sticks
2 bay leaves
Directions Prep:20min › Cook:40min › Ready in:1hr
Wash the chicken pieces and set aside so that the water filters out.
Prick the coconut flesh open in chunks and cut into long half inch strips. Set aside on a bowl.
Cover the chicken pieces with ginger, garlic, cumin and green chilli pastes in a bowl. Sprinkle the dry red chilli powder, salt and sliced onions and mix well.
Warm the cooking oil on a pan. When the oil starts to sizzle, add all chicken pieces. Pour in 1 cup of water and cook on medium to high heat until the water dries up a bit and the oil starts to simmer and float on top.
When the oil has come out, add the strips of coconut. Cook until the water dries up, and when the oil floats on top, add another 1/2 cup of water and cook for 5 more minutes. Add another 1.5 cups of water and cook until the water dries up until the preferred thickness of the gravy forms, the meat becomes soft and the oil starts to floats on top.
As the meat cooks and the water dries up, heat a tawa. Toast the cinnamon sticks, bay leaves and cardamoms. Grind these masalas into a powder and sprinkle on top of the chicken curry when it is ready.