Murgir Mangsho'r Jhol
- Daniel
- Nov 9, 2023
- 3 min read
Updated: May 19
Diwali's just around the corner, and I'm rolling up my sleeves to whip up a dish that's close to my heart—straight from Bengal, which, funnily enough, has its toes dipped in both India and Bangladesh. Here's a little nugget of history for you: 'curry' is actually a British-made term. The real deal we call it in Bengal is 'jhol' – a spicy stew that's all kinds of flavorful.
Now, let's journey from Bengal to Singapore, where Bengali migrants swapped yogurt for coconut milk, giving birth to what we Singaporeans now call Chicken Curry. My take on this classic? Make sure to parboil your potatoes first to dodge the all-too-common mistake of uneven cooking.
This isn't just another curry—it's a tribute to Diwali, a blend of cultures, and a testament to how a simple stew can tell a thousand stories. Can't wait for you to try this one and add a little zest to your festival of lights! -Gorgeous handmade dinnerware from Kra Sanctuary.
Ingredients:
(Serve 4)
Chicken:
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Red Onion Finely Minced, 1
Green Chilies Finely Minced, 2
Yogurt, 2 TBSP
Turmeric Powder, 1 TBSP
Chili Powder, 1 TSP Adjust To Preference
Shahi Garam Masala Homemade, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder. Pinch
Fresh Lime Juice, 1/2 Lemon
Fresh Lime Zest, 1/2 Lemon
Mustard Oil, 1 TBSP
Boneless Skinless Chicken Thighs Quatered, 2
Jhol:
Potatoes Washed Wedged Preferably Yukon Gold, 600g
Sea Salt, Pinch
Mustard Oil, 2 TBSP
Bay Leaves, 2
Green Cardamons, 3
Cloves, 3
Cinnamon Stick, 1
Black Peppercorns, 8
Dried Chilies Preferably Kashmiri, 2
Red Onion Thinly Sliced, 1
White Pepper, Pinch
Turmeric Powder, 1 TBSP
Green Chilies Deseeded Finely Minced, 2
Fresh Coriander Coarsely Chopped, For Garnishing
Equipment:
Cast Iron Pot / Heavy Pot
Sauce Pot
Directions:
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the Chicken
Transfer chicken and marinade ingredients into a shallow bowl.
Mix until chicken is well coated.
Cover with cling film and marinate in the fridge for at least 4 hours or overnight.
Boil the Potatoes & Make Stock
In a sauce pot over medium heat, add potatoes and just enough water to cover.
Season with salt and boil until fork-tender.
Drain and set aside.
Reserve the starchy water. Simmer it with vegetable scraps for 5–8 mins, cover, steep another 5 mins, then strain and discard solids to create a simple stock.
Build the Jhol
In a pot over medium heat, add mustard oil.
Once heated, add onions. Season with salt and pepper. Sauté until lightly caramelized.
Add bay leaves, cardamom, cloves, cinnamon, peppercorns, and dried chilies. Sauté until aromatic.
Add turmeric and green chilies. Stir to combine well.
Deglaze with a splash of the simple stock.
Add the marinated chicken and the remaining marinade. Stir to coat evenly.
Pour in 450g of the simple stock. Stir to combine.
Bring to a simmer, then reduce heat to low.
Simmer for 10–15 mins, stirring occasionally, until chicken is cooked and stew is slightly reduced.
Finish the Stew
Add the boiled potatoes, ensuring they are submerged.
Simmer for another 5–8 mins.
Reduce until stew thickens to coat the back of a spoon, or add more stock to loosen if preferred.
Taste and adjust seasoning with salt or garam masala.
Garnish with coriander and stir to combine.
Serve
Remove from heat and serve immediately with rice or paratha.
Succulent...
Nourishing...
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