Goalondo Chicken Curry / Steamer Curry
I cannot tell how many times I am requested for this recipe(strangely I found that they(requesters) left Bangladesh about at least 40 years ago or 1st or 2nd generation Bangladeshi born in overseas). So you can understand that Goalondo Chicken Curry / Steamer Curry will be very traditional Bangladeshi recipe. 40 years ago mustard oil was the only cooking oil (though there was few use of coconut oil which wasn’t very popular). And freshness of spices and uniqueness of fewer ingredients are main motto in this recipe. Please don’t cook it if you don’t have fresh ginger, garlic or chillies.
Goalondo Chicken Curry / Steamer Curry was originated by the boatmen of “Goalondo-Narayanganj” steamers in pre-partition India (Bangladesh, India and Pakistan).
• 1 whole chicken (1 kg)
• 2 cups onion chopped
• 1 tablespoon garlic chopped
• 1 and ½ tablespoons ginger paste
• 8-10 green chillies sliced
• 1 ts turmeric powder
• 1/3 cup mustard oil
• Salt to taste
1. Skin off the chicken and cut into 12 pieces. Clean, wash and pat dry it.
2. Mix the chicken in cooking pan with garlic, ginger, onion and turmeric; keep it aside at least for half hour.
3. Add oil and cook over medium heat for 5 minutes.
4. Add green chillies and salt and cook it under closed lid about 30 minutes till the chicken is tender. Check the salt and remove from heat.
5. Serve Goalondo Chicken Curry / Steamer Curry with fresh hot rice.
1. There is no use of water in this recipe.
2. Ginger, garlic, green chillies need to be fresh.
3. If you don’t have mustard oil, use vegetable oil and ½ teaspoon mustard paste(though mustard oil gives it unique taste)