There are a zillion various methods to prepare chicken curry, but Bengalis (from the eastern region of India) make something delicious with either rice or any form of flatbread called Kosha (or kawshaa). Although my friend Jennie refers to this dish as Chicken Chicken Curry, the recipe is actually for moorgi kosha (or chicken kosha).
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 red onion, thinly sliced, divided
- salt to taste
- 1 bay leaf
- 1 tablespoon water
- 1 tablespoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons ground ginger
- 2 tablespoons minced garlic
- 1 tablespoon water
- 2 ¼ pounds skinless, boneless chicken breast, cut in bite-sized pieces
- 1 tomato, thinly sliced
- ¼ teaspoon white sugar
- 3 cardamom pods, lightly crushed
- 3 whole cloves
- 1 (2 inch) cinnamon stick
- 1 tablespoon ghee (clarified butter)
- 1 tablespoon water
- 1 tablespoon ground coriander
- 1 bunch cilantro, chopped
Instructions
- Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
- Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
- Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 3 g |
| Sodium | 84 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was awesome, my family enjoyed it. It seemed a bit dry but I just added a cup of water for more gravy, skipped the gee….had no idea what it was.
I used a frozen cube of tomato sauce as tomatoes are not pleasant at this time of year. I threw on a handful of green pepper on top. next time i will use more. It is an easy if a bit time consuming recipe. It is easily adaptable to adding vegetables. Much better than a packaged curry powder.
Very delicious, made it with my girlfriend and her mom and they both loved it.
We added a little cayenne pepper, used ground cardamom rather than pods, used ground cloves rather than whole ,and used regular butter instead of ghee. Other than that, I think we stuck to the recipe. Served over jasmine rice – it was so yummy! Definitely a keeper and will make again!
I made this one first and enjoyed it though I didn’t have all the ingredients on hand. Nevertheless, it turned out quite well except it wasn’t as spicy as it should have been. I will make this again.
Yum! I made it in advance, and just reheated it later. So good!
I added a tin of coconut milk and cooked in the crock pot on slow for 6 hours. Came out great with lots of sauce.
So flavorful! I usually serve it with seasoned rice(of course, seasoned with spices from the recipe), and the browned onion on top. Delicious!
I have never had curry (or any type of Indian/Middle Eastern food really), but I made this tonight and I LOVED it! I chopped the tomatoes instead of slicing them, and I cut the onions in half and sliced them that way. Also, I could not find cardamom pods, so I used 1/2 tsp of ground cardamom. Also, I served it over minute rice since we were out of basmati. It was great! My husband loved it.
added carrots and some ground spices instead of the whole when I didnt have it.. my kids 1 and 3 devoured it!!
Wonderful. I love the mixture of spices. Iadded the chili powder at the very end so it wouldn’t be to spicey for my kids. Does need salt, though, and we don’t usually use much salt.
I don’t know what I did wrong, but this was not good for us. I’m a huge curry fan, and I love tumeric when added in w/ other spices… but this was bitter and I felt the cilantro added a bad taste (didn’t compliment the dish)
My husband and I both really enjoyed this. I added a bit more chili than the recipe called for, because we like our curry really spicy, but followed the rest of the recipe exactly. And the leftovers are great too! We will definitely be making this regularly.
I followed the recipe but was disappointed with the result. It smelt great, but tasted bland (even with all the spices). Maybe it just needed a lot more salt or sugar, but I think next time I make curry, I’ll use coconut milk, since that always seems to turn our well.
cardamom pods…CAREFUL, too much of these and it will taste like tree bark. My Palestinian landlord loved it…took seconds. I think he was just hungry and misses Palestine.
This was an amazing recipe! Absolutely worth the time it took to prep and cook! I read the comments and agree that you need more than 3 tablespoons of water. I did not use glee, but butter and substituted the tomato for a can of diced tomatoes. I also added green beans, julienned onions and red peppers. Delicious!
it was really good thanks and ghee for ppl that don’t know is clarified butter, during the xmas season grocery stories display them but the cost is really high and indian stores are great place to buy it and save money
This did not turn out for me at all. The turmeric was too pungent, maybe I had it too long in the cupboard as I usually just use curry powder. I will not do this again and though it was edible, not enjoyable.
This was time intensive, but very tasty. I was hoping for more of a curry flavor that you get with curry powder, but I still liked it. The only thing I didn’t understand was the amount of water it called for, I wound up having to use at least 1/2 cup. I also added sliced carrots and served over basmati rice. I would make it again!
I give it three stars because I just don’t trust my midwestern palate. I made this recipe exactly as called for. It was a lot of work. In the end I was so disappointed because I really didn’t care for it. My husband however, thought it was great. I tasted ‘bitter’ very strongly whereas my husband (who loves bitter things) did not tasted bitter and really liked it. I wish I could pinpoint what in the recipe caused my bitter backlash, then I would try modifying it. So, to summarize, I’d give this a one star, my husband would give it 5 stars, so three stars it is.
Ok