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MURGI
JHOL (CHICKEN AND POTATOCURRY)
A
chicken curry from the eastern
part of India.
INGREDIENT:
Chicken
- 750 gms.
(cut into pieces 2 1/2 cm)
Oil
- 60 ml.
Mustard seeds
-1.5gm.
Onions(finely
chopped)
- 55 gm.
Ginger/garlic
paste -
15 gm.
Garlic -
1 no.
Coriander powder
- 12 gm.
Chili powder
-
2.5 gm.
Pepper powder
- 2.5 gm.
Water
- 240 ml.
Tomato paste
-
15 gm.
Cloves ( whole
)
- 3 gm.
Cinnamon pieces
-
3 gm.
Cumin powder
- 3 gm.
White vinegar
- 3 ml.
Salt
to taste. |
METHOD:
Heat oil in a pan , saute mustard
seeds and onions , to a golden brown . Add ginger/garlic
paste , potatoes , coriander, chili paste, pepper,
cloves, cardamom, cinnamon , turmeric and cumin,
mix well. Add water, cover and cook till potatoes
are half done. Add tomato paste, chicken and
vinegar . Add salt , mix well , reduce heat
and simmer for 30 mins or until chicken is well
done. Serve hot with rice .
Time
taken -- 45 mins.
Serves -- 4.
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