Wednesday Chicken Curry – Boodhbarer Moorgi
Days of my childhood just seemed so much more relaxed. The kinds where food like this Wednesday Bengali Chicken Curry thrived in all its glory.
I did my share of activities. However, I do not remember the jostling of activities that seem to take up the weekends. Some of it probably had to do with the fact that life indeed was a little more relaxed. The rest as is nostalgia. The wonderful filter that allows us to explore the past through rose-tinted glasses.
A Family Tradition gets carried over.
Food is always a very big deal in my household. Fortunately, I have been able to carry on that part of childhood into our household. Growing up, a lot of my friends had a tradition of a heavy Sunday lunch. Something usually replete with mutton or goat meat or at least a slow cooked Chicken curry. Such dishes get the fabled name of Robibarer Moorgi or Sunday Chicken Curry. This Wednesday chicken curry is a wanabe.
This was less of a Sunday tradition in our household. All of us had a thing for late mornings and lazy brunches. If you are Bengali like me, this brunch will usually mean a meal replete with luchi (puffed, deep fried breads) and alur dom (spicy dried whole potatoes).
Childhood Sunday Rituals
My father and I delighted ourselves by sleeping in late. A ritual giving my mother the time to catch up on things, and read her Sunday Statesman without interruptions. Her Sunday rituals also included, catching up with the relatives that did not merit the everyday call (aka, read her sister-in-laws).
They did merit the need to catch up with to co-ordinate family events, weddings and children’s grades. Everyday conversational relatives, had classic topics such as the new saree shop, or the increase in vegetable prices, election news all hot button issues.
While some of this seemed trivial to me, I now realize that the symbolism of this second category. These include events that impacted her life directly, on a daily basis. Hence not surprisingly reserved for the daily relative category.
Actually, I have probably truly disappointed mom, in the saree department. I rarely wear all the lovely sarees that she had selected for me as a part of my wedding collection. I make a note to do better in the saree department as I move on to talking about the chicken curry. This is the Wednesday Bengali chicken curry recipe that we shall eventually get to.
As I said before it is a wanabe. It is not quite as fussy or fancy as the Sunday Chicken Curry. But it adds spark and flavor to any hump day.
The Essence of a Bengali Chicken Curry
We are talking about onions cooked slowly and caramelized, with a gradual addition of spices. The spices cooked until aromatic and then the chicken is well browned in this spice blend. Finally they come together and everthing is simmered to slow perfection with potatoes. The potatoes, in this style of chicken curry are extremely essential since they absorb loads of flavor.
They result in a very flavorful curry that is enjoyed with steamed white rice. I often get cravings of this dish on a Wednesday, the proverbial hump day. It is for these cravings, this dish is born. It also has an instant pot version. Even simpler – as the instant pot traps in a lot of flavor allowing me to short cut the browning of the chicken.
Tweaks for the Wednesday Version.
This version is born on a Wednesday and done using chicken thighs rather than a whole chicken. It is quicker and perfect for a Wednesday and works pretty well for a hurried Sunday. A chicken curry, that is almost as satisfying as its parent.
Today’s recipe is more about practical indulgence, the kind you can fit into the weekday routine with maybe just a little planning. I used some fingerling potatoes, that I was able to pick up at the farmers market. Also could find some late season tomatoes and green chilies to add to this chicken curry.
Other chicken curries inspired by Bengali flavors include Bengali Chicken Curry with Fall Vegetables and Sunday Yogurt Chicken Curry.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A savory and well flavored chicken curry, redolent with Bengali seasonings, filled with hearty fingering potatoes, practical enough for a weeknight dinner.
Ingredients
- 2 pounds of boneless, skinless chicken thighs cut into 1 inch sized pieces
- 1 teaspoon turmeric
- 1 teaspoon red cayenne powder
- Salt to taste
- 2 to 3 tablespoons oil
- 1 large red onion, cut into a fine dice
- 1 tablespoon freshly grated ginger
- 2 pods garlic minced
- 2 to 3 bay leaves
- 1 stick of cinnamon (about 2 inches, broken)
- 11/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 dried red chili
- 2 tomatoes, diced about 3/4 cup canned diced tomatoes
- 1 teaspoon sugar
- 4 to 6 baby potatoes peeled
- 2 green serrano chilies, minced (optional)
- 1/2 cup frozen green peas
- Freshly chopped coriander leaves
Instructions
- Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside.
- Heat the oil on medium heat for at least a minute in a heavy bottomed pan and add in the onions and continue cooking for several minutes, stirring frequently allowing the onion to soften and then turn gently golden.
- Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken.
- Add in the bay leaves, cinnamon and start stirring and browning the chicken.
- While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth.
- Add to the chicken and cook for about 5 minutes, until the chicken in well browned and softened.
- Add in the tomatoes and cook for 3 minutes or so, until the tomato has softened. Stir in the sugar and the potatoes and the Serrano chilies if using and mix well.
- Add in about ¾ cup of water and simmer the curry for about 15 minutes, until the chicken is very soft and the sauce is nice and smooth. Add in the peas and cook for a minute or so.
- Sprinkle with coriander leaves and serve with rice.
Notes
If you do not want to mess with whole spices, add 1 tablespoon of garam masala, 2 teaspoons each of the cumin and coriander powder.
Instant Pot Instructions
Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside. Turn the instant pot onto saute mode and add in the oil and add the onions and saute well for about 5 minutes. Do this stirring frequently allowing the onion to soften and then turn gently golden. Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken. Add in the bay leaves, cinnamon and start stirring and browning the chicken for another 3 minutes. While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth. Add to the chicken and mix well. Add in the tomatoes and the sugar and 1/2 cup water with the potatoes and chopped green chilies if using. Cover and set on 4 minutes of pressure and release the steam after 10 minutes. Add in the green peas and mix well. Sprinkle with coriander leaves and serve with rice.
Creamy Chicken Curry with Tomatoes and Green Chilies
[…] down to this chicken curry, it falls in the genre of basic chicken curries, such as this one, or even this one from Soma’s blog. This is a simple and comforting dish that will work well […]
S S
Yesssss just like my mom’s. Thanks.
rinkub@aol.com
Thank you! Happy to hear.