Railway chicken curry

This is a chicken curry which I prepared, remebering my childhood train journey days . I used to travel at least thrice a year from Kolkata to my grand mother’s place  in North Bengal, surrounded with hills and a very fascinating place for sure. This is a rustic chicken curry being served in the compartment from the railway pantry. It tasted different than the curries which we prepare at home as the spices and chicken are cooked and simmered in oil till the fat melts and the oil starts to float. But in this case the curry is less oily but full of flavor and it smelled different and when I had it it felt special curry ,reminded me the beautiful train journeys. Once out of curiosity I sneaked into the pantry car and had a look how it was prepared. The chicken pieces were marinated and boiled before hand . The gravy was cooked separately and then the chicken pieces were simmered in it. The gravy was thin consistency runny ,but taste amazing with steamed rice.

Ingredients

• 400 gm chicken curry cut
• 4 potatoes cut into halves

Marinate

• 1 tbsp ginger garlic paste
• 1/4 cup curd
• 1 tsp turmeric powder

Dry powder spices

• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder(use kashmiri chili if you dont like spicy)
• Salt as per taste

Wet spices

• 1 onion sliced
• 5 to 6 garlic crushed
• 2 to 4 green chilies split
• 1 tomato chopped (optional)

Oil

• 1/4 cup mustard oil

Whole spices

• 2 bay leaves
• 1 cinnamon stick
• 4 to 5 cloves
• 4 cardamom

Instructions

• Marinate the chicken with turmeric, salt and ginger garlic paste for 20 to 30 minutes.
• Boil in a pressure cooker with the big potatoes
• Once done separate the chicken pieces and stock.
• In the pan add mustard oil and heat
• Add the whole spices and fry
• Fry onions and garlic
• Add chopped tomato
• Add the spice powders chili,cumin,coriander and sautee
• Add the boiled chicken pieces and potatoes and mix.
• Add the chicken stock
• In low flame simmer covered for 20 to 25 minutes
• Add salt and sugar as desirable
• Break 2 to 3 green chilies for flavor
• Serve hot with steamed rice

Print

Railway chicken curry

The chicken pieces were marinated and boiled before hand . The gravy was cooked separately and then the chicken pieces were simmered in it. The gravy was thin consistency runny ,but taste amazing with steamed rice.

Course Main Course

Cuisine Indian cuisine

Keyword bong connection, curries, delicious

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author indrani

Ingredients

Ingredients

• 400 gm chicken curry cut
• 4 potatoes cut into halves

Marinate

• 1 tbsp ginger garlic paste
• 1/4 cup curd
• 1 tsp turmeric powder

Dry powder spices

• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chili powder Use kashmiri chili if you dont like spicy
• Salt as per taste

Wet spices

• 1 onion sliced
• 5 to 6 garlic crushed
• 2 to 4 green chilies split

Oil

• 1/4 cup mustard oil

Whole spices

• 2 bay leaves
• 1 cinnamon stick
• 4 to 5 cloves
• 4 cardamom

Instructions

Instructions

1. Marinate the chicken with turmeric, salt and ginger garlic paste for 20 to 30 minutes.
2. Boil in a pressure cooker with the big potatoes
3. Once done separate the chicken pieces and stock.
4. In the pan add mustard oil and heat
5. Add the whole spices and fry
6. Fry onions and garlic
7. Add chopped tomatoes
8. Add the spice powders chili,cumin,coriander and sautee
9. Add the boiled chicken pieces and potatoes and mix.
10. Add the chicken stock
11. In low flame simmer covered for 20 to 25 minutes
12. Add salt and sugar as desirable
13. Break 2 to 3 green chilies for flavor
14. Serve hot with steamed rice

Recipe Video