Saturday, 12 April 2014

Goalondo Chicken Curry

Got this recipe from one of my fellow blogger's blog and  loved the simplicity of this dish. The origination of name of this dish was unknown to me, so I am just copying some part of the writing from that particular blog post to spread the knowledge.

"... it is a special chicken curry (gravy dish) made of fresh chicken and basic spices. Muslim boatmen, plying boats along the riverine bengal-assam border of India (when the country was a British colony), used to make this dish. The boatmen would take time off to cook a meal for themselves in the middle of the river journey and gradually it became popular with the passengers too."

But that's not all, there is another version too!!

"Goalanda is not in Bengal Assam border .... it is on the bank of river Padma ..... Calcutta - Dhaka train journey used to have a break at Goalanda ghaat ... Padma used to be crossed by steamer and then on the other side, at Narayangunj, catch the train again .... during the waiting time at Goalanda ghat, people used to have the fresh chicken curry .... :-)"


  • Chicken:500 gm
  • Onions: 5, medium, coarsely chopped
  • Garlic: coarsely chopped: 2 tbsp
  • Ginger: coarsely chopped 1 tbsp
  • Salt, Turmeric Powder
  • Red chillies: 3 - 4, roughly chopped
  • Green Chilli - 3, chopped
  • Mustard oil: 2 tbsp

Mix all the ingredients with the chicken and keep it refrigerated for 2 hours. I did it in the wok / kadai itself.

Put the pan over heat. Sauté for about five minutes. Then cook over low heat with the lid on.

No water is to be added, chicken will release the water and will get cooked. Adjust the seasoning. Serve with plain rice or tawa roti.

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