Chicken Kosha

The Singapore Haze has become bad to worse now. Its been 4 days now & my poor little fella is in house arrest. My cutie pie is very understanding & is self entertaining himself with all the toys around. In spite of keeping all the doors & windows closed our home has a burnt smell. The air is totally contaminated & we just hope that it reduces soon. Our only worry is our child's health. Hubby says lets go back to India for a week & come. We are still deciding on that & hope things get better here soon.

Yesterday Hubby was working from home. Since he was home, I thought of making some curry as he LOVES curry. I have been thinking of making this famous Bengali Kosha from a long time. Finally that day was yesterday:) I made it & it was finger licking good. Kosha means slow cooked in Bengali. Traditional no liquid is added in this recipe & also no tomatoes. While doing some research on the net, I saw a lot of people have different version of Kosha. I finally went a ahead with making one that I liked on You tube by Kalyan in India food Network. His was made with Mutton & I altered my recipe according to chicken. I have not used any water other than some yogurt. The flavours in it was amazing & it definitely tasted yumm. This is a must try for all curry lovers. Since I have a very demanding taste bud, I try & venture out on making different curries. This is how I made it

Ingredients:

• 1 Kg Chicken cleanes & cut into medium pieces
• 3 Onions chopped & pureed (Paste)
• 3 Tbsp thick yogurt
• 1 Inch cinnamon stick
• 4 cardamoms
• 4 cloves
• 2 Bay leaves
• 1 Tbsp Minced Garlic paste
• 2 Tbsp Minced Ginger paste
• 1.5 Tbsp chili powder
• 1 Tbspn coriander powder
• 1 Tbspn Cumin powder
• 1/4 Tspn turmeric powder
• Salt as per taste
• 3 Tbsp Oil
• 2 large Potatoes sliced &  Pan fried
• 1 tspn Sugar
• Coriander leaves to garnish

Directions:

1. Make a paste of yogurt, Chili powder, turmeric powder, cumin powder & marinate the chicken with this paste. Let it sit in the fridge for at least 2 to 4 hours. The longer the better.
2. In a Pan add 3 Tbsp of oil, 1 tspn sugar & keep sitting it until the sugar has browned (caramelised)
3. Add in the Cinnamon stick, bay leaves, cloves, cardamom, Onion paste to this & keep sauteing for about 3 to 5 mins.
4. When the Onions turns pink, add the marinated chicken, salt & give it a good mix.
5. Now cook this on low flame for about 20- 25 mins. Keep sauteing in between & do not add any water.
6. When the chicken is almost done, combine the Pan fried Potatoes & give it a good mix. Close lid & cook for another 2 mins. Turn off the flame & garnish the dish with coriander leaves. The dish is ready.

Note:

• The sugar is caramelised to give a nice golden colour to the curry.
• If you want more gravy then you can add tomatoes.
• Traditionally mustard oil is used. Since we don't consume Mustard oil, I used the regular sunflower oil.