CHICKEN KASHA

This Bengali semi-dry Chicken Curry was prepared in a jiffy on a weekday evening. It saves time made with few basic ingredients. A sudden guest at home on a weekday can also be treated well with warmth if we have some chicken at home. A simplistic chicken curry, a dal, fritters and a mixed vegetable medley is what we can humbly serve. When we were young, in an average middle class home, guests came without a notice, relationships were informal, warm. The ladies of the house never got scared of it as we do. Our home being nearer to the airport, there was a regular flow of guests. The market being near to the house, as late as 9 pm our mom used to get chicken from the market and prepare a curry with or without potatoes. It was heavenly to us. Served warm with rice/roti, along with dal, veggies were really a saviour. 

A nuclear family would definitely not have four/five extra pieces of fish stored in the pantry in an era when going to the market everyday and buying fresh was the norm. When I was in the 8th standard we got a refrigerator at home which was used for making ice. A middle class, two-roomed rented space accommodated 5-6 guests often. Life was not self-centric then. Do I want back those days? I like re-visiting them.

I call it a rustic curry because it is made with few basic ingredients, in a jiffy but with warmth. This chicken kasha meaning a semi-dry chicken curry is prepared with little water and tastes best with chapatis and steamed rice. I believe, in a platter, everything should have an earthy appeal. I wanted to serve this in steel utensils but I use them only to offer my God Family, hence they will not be used for any non vegetarian item. Let us see how we do it.

INGREDIENTS :

Chicken : 1 kg [medium cut]

Onion : 2 [roughly chopped]

Green Chillies : 4 [slitted]

Garlic Paste: 2 tbsp

Ginger Paste : 1 tsp

Red Chilli Powder : 1 tsp

Turmeric Powder : 1 tsp

Salt : As required

Oil : 4-5 tbsp

METHOD :

Wash the chicken and marinate with turmeric powder, red chilli powder, salt for an hour.

Heat oil in a wok. Add the chopped onions. Fry till golden brown. 

Add the ginger & garlic pastes. Keep stirring till the raw smell goes away.

Add the slitted green chillies, salt, turmeric and stir until the spices separate from the oil.

Add the chicken pieces, fold in well with the spice mix. Keep stirring at high heat for 2-3 minutes.

Lower the heat to minimum, cover cook for 30 minutes. 

Remove the cover and stir every 3-4 minutes to avoid burning. 

Remove cover, add a cup of water! Cook covered at minimal heat until the gravy thickens.

Serve with steamed rice or roti. A salad on the side will make the platter complete.