Goalundo chicken curry
নদীর কুল নাই, নাই রে , কোন কুলে যাব কাহারে শুধাই রে…………। – জসীমউদ্দীন
Goalundo Ghat or Goalundo, a town in Bangladesh is situated near the confluence of the Padma and Yamuna rivers. My grandfather was a migrant from Rajsahi (now in Bangladesh). Tales of Rajsahi, Padma, people living there and the popular Bhatiyali songs have enriched our childhood.
I remember my father cooking chicken on Sundays while I was young. But, for the summer he had a special way of preparing it, with only some sliced onions, ginger, garlic, turmeric and off course mustard oil which was the only oil in which food was cooked in our kitchen those days. It was only recently, when I was reading this article, I came to know about Goalundo and understood the connection. My father was trained in cooking by my grandmother who was in Bangladesh for many years before partition.
Goalundo chicken curry, an epitome of simplicity, was created by the boatmen who used to transport goods, sailing on the river Padma. While they were making their survival, preparing this chicken curry, never ever they must have realized that they were creating a masterpiece. This dish doesn’t use any heavy spice or “difficult to find” ingredient. Therefore at my home, this recipe has always been a perfect summer preparation of chicken.
Course: Main course
Cuisine: Bengal/Bangladeshi
Preparation time: 5 mins
Cook time: 30 mins
Servings: 6
Ingredients
- 1 Kg of chicken (curry cut)
- 2 onions thinly sliced
- 4 tablespoons of mustard oil
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 teaspoon of turmeric powder
- 2-3 green chilies
- 2-3 cloves of garlic whole
- 2 potatoes cut into curry pieces
- Salt to taste
Directions
- Marinade the chicken with the sliced onions, garlic and ginger paste, turmeric powder, salt and 2 tablespoons of oil.
- Leave the chicken for marination for about 1 hour.
- Take a kadai and add the remaining 2 tablespoons of oil. Once the oil is hot, add the potatoes and fry them.
- Move the fried potatoes towards the side of the kadai and add the chicken to the kadai in the center of the kadai along with the whole cloves of garlic.
- Turn and mix the chicken in the kadai for a couple of times.
- Cover and cook the chicken in its own juices on medium flame.
- Cook till you see oil leaving the sides of the pan.
- Add water to the kadai and let it simmer for about 10 minutes.
- Reduce the gravy according to your desired consistency.
- Serve the chicken with hot steamed rice.
Step by step instructions to prepare Goalondo chicken
Marinade the chicken with the sliced onions, garlic and ginger paste, turmeric powder, salt and 2 tablespoons of oil.
Leave the chicken for marination for about 1 hour.
Take a kadai and add the remaining 2 tablespoons of oil. Once the oil is hot, add the potatoes and fry them.
Move the fried potatoes towards the side of the kadai and add the chicken to the kadai in the center of the kadai.
Turn and mix the chicken in the kadai for a couple of times. Cover and cook the chicken in its own juices. Cover and cook the chicken in its own juices.
Cook till you see oil leaving the sides of the pan.
Add water to the kadai and let it simmer for about 10 minutes.
Reduce the gravy according to your desired consistency. Serve the chicken with hot steamed rice.
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