Moorgi Kosha (Bengali Chicken Curry)

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    Moorgi Kosha (Bengali Chicken Curry)

    Recipe photo: Moorgi Kosha (Bengali Chicken Curry)
    1

    Moorgi Kosha (Bengali Chicken Curry)

    (63)
    1hr30min


    104 people made this

    About this recipe: We Indians have a hundred different ways to cook chicken curry. Here is a Bengali specialty which is very good with either rice or any kind of chapati.

    Ingredients
    Serves: 6 

    • 3 tbsp oil
    • 1 red onion, thinly sliced
    • salt, to taste
    • 1 bay leaf
    • 3 tbsp water, divided
    • 1 tbsp turmeric
    • ½ tsp chilly powder, or to taste
    • ½ tsp Kashmiri degi mirch
    • 2 tbsp ground ginger
    • 2 tbsp minced garlic
    • 1kg chicken breast chunks (or chicken thighs)
    • 1 tomato, thinly sliced
    • ¼ tsp sugar
    • 3 pods cardamom, lightly crushed
    • 3 cloves
    • 1 cinnamon stick
    • 1 tbsp ghee
    • 1 tbsp ground coriander seeds
    • A large bunch fresh coriander, finely chopped

    Directions
    Prep:15min  ›  Cook:1hr  ›  Extra time:15min preserving  ›  Ready in:1hr30min 

    1. Heat the oil in a medium deep pan over high heat. Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on paper napkins.
    2. Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a rich caramel colour. Add the turmeric, chilly, degi mirch, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again.
    3. Add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes.
    4. Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much gravy as you like).
    5. Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.
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    Reviews and Ratings
    Global ratings:
    (63)

    Reviews in English (64)

    Annarita49
    10

    It was tasty and my husband liked it. Since I like to cook my food with less oil, next time I make it, I will not add the ghee.  -  22 Sep 2011

    5

    All good real testy, but damn people, for god’s sake don’t call this curry curry is a south Indian word as they use curry powder to make chicken, veg etc. Please call it gravy which is the correct word  -  08 Apr 2013

    by
    60

    Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his favorite dishes but he prefers more gravy. He also suggested adding some serrano peppers or indian chilies. It is great served over Basmati rice. Thanks Madhu!  -  05 Feb 2010  (Review from Allrecipes US | Canada)

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