Anaros Morog/ Chicken curry with Pineapple
Morog/ chicken cooked with semi ripe sweet and sour pineapple- an East Bengal preparation. It is a Sylheti speciality. Sylhet uses a lot of pineapple and citruses in it’s food, and in most creative ways owing to its topography.
Of some of these citrus dishes, my current favorite is the Chicken and Pineapple Curry which is slightly sweet, slightly hot and spicy dish that is mellow enough to serve to most diners. Serve with plain or slightly spiced long-grain rice.
While the dish sounds quiet exotic, it is simple and easy to prepare and can be easily served to guests at home.
Anaros Morog/ Chicken curry with Pineapple
Ingredients
- 1 kg of chicken curry cut
- 2 onions ground to paste
- 1½ tablespoon of ginger garlic paste
- 3-4 green chilies
- 1 cup of pineapple finely chopped
- 1 teaspoon of turmeric powder
- 1½ teaspoon of coriander powder
- 1 teaspoon of Kashmiri red chili powder
- 2-3 bay leaves
- ¼ teaspoon of whole cumin seeds
- 1 tablespoon of Bengali garam masala powder
- 4 tablespoons of mustard oil/cooking oil
Instructions
- Marinate the chicken with onion, ginger garlic paste, turmeric powder, coriander powder, Kashmiri red chili powder, slit green chilies, 1 tablespoon of mustard oil, Bengali garam masala powder and salt.
- Mash the pineapple roughly with a potato masher and keep it aside.
- keep the chicken aside for at least an hour.
- In a kadai, add 3 tablespoons of mustard oil and heat it.
- To the smoking oil, add the bay leaves and cumin seeds and let them splutter.
- Add the marinated chicken to the kadai and stir in the chicken.
- Continue cooking the chicken covered for about 5-7 minutes on medium high flame. The chicken releases a lot of water therefore adding water will not be required.
- Remove the cover and continue cooking the chicken till you see oil releasing the sides of the kadai.
- Add the mashed pineapple to the kadai and continue cooking the chicken along with the pineapple.
- Cook till you see oil floating on the top. Serve anaros morog with polao or plain rice.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com
