Chicken Chicken Curry

    (63)
    1 hour 15 mins

    There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!


    67 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons oil
    • 1 red onion, thinly sliced
    • salt, to taste
    • 1 bay leaf
    • 3 tablespoons water
    • 1 tablespoon turmeric
    • 1/2 teaspoon paprika
    • 2 tablespoons ground ginger
    • 2 tablespoons minced garlic
    • 1 kg chicken breasts, cut into bite-size pieces
    • 1 tomato, thinly sliced
    • 1/4 teaspoon sugar
    • 3 pods cardamom, lightly crushed
    • 3 cloves
    • 1 (5 cm) cinnamon stick
    • 1 tablespoon ghee
    • 1 tablespoon ground coriander
    • 1 large bunch fresh coriander, finely chopped

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a wok or casserole over high heat. Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on kitchen paper.
    2. Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour. Add the turmeric, chilli, paprika, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again.
    3. Add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes.
    4. Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like).
    5. Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.
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    Reviews and ratings
    Global ratings:
    (63)

    Reviews in English (64)

    by
    60

    Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his favorite dishes but he prefers more gravy. He also suggested adding some serrano peppers or indian chilies. It is great served over Basmati rice. Thanks Madhu!  -  05 Feb 2010  (Review from Allrecipes US | Canada)

    by
    40

    Delicious! I made a few changes though... I used a 28oz can of diced tomatoes instead of one fresh tomato, added 2 tsp cumin, carrots, mushrooms and bell pepper. Also, I don't know what ghee is and I didn't have any cilantro, so I omitted those. I used 1/2tsp ground cardamom instead of the pods. Turned out really well!  -  22 Feb 2010  (Review from Allrecipes US | Canada)

    by
    35

    Fun to try a traditional Indian recipe. Most curries in the U.S. have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I already had and some peas and carrots. I will make this again!  -  03 Feb 2010  (Review from Allrecipes US | Canada)

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