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 everything into a shallow bowl.
Mix until the chicken is well coated with the marinade.
Cover with cling film and marinate in the fridge for at least 4 hrs or overnight.
Prepare the jhol.
In a sauce pot over medium heat, add potatoes and just enough water to submerge.
*I prefer my potatoes with skin, you can peel the potatoes to your preference.*
Season with salt and bring it to a boil.
Cook until the potatoes are fork-tender.
Remove from heat, drain and set it aside.
*Reserve the starchy liquid. I like to add my vegetable scraps to this liquid and make a simple stock. Cook for 5 to 8 mins. Cover and steep for 5 to 8 mins. Drain and discard all the residue.*
In a pot over medium heat, add mustard oil.
As soon as the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in bay leaves, cardamons, cloves, cinnamon, peppercorns and dried chilies.
Saute until aromatic.
Add in turmeric and green chilies.
Saute until well combined.
Add a splash of that simple stock and deglaze.
Followed by the chicken and the rest of the marinade.
Stir to combine well.
Add in another 450g of that simple stock.
Stir to combine well.
Bring it up to a simmer and turn the heat down to low.
Cook for about 10 to 15 mins or until the chicken is cooked thru' and the stew is slightly reduced.
*Stir occasionally to prevent burning. Add in more simple stock if necessary.*
Add in the boiled potatoes, making sure the potatoes are fully submerged in the stew.
Stir to combine well and bring it up to a simmer.
Continue cooking for another 5 to 8 mins.
Cook and reduce further until the stew coats the back of a spoon, or add more simple stock to desired consistency.
Taste and adjust for seasonings with salt or garam masala.
Garnish with coriander.
Give it a final stir.
Remove from heat.
Serve immediately.
Succulent...
Nourishing...