KANCHA AAM BATA MURGI

I prepared this last summer and forgot all about the photo feature done. Or is it so I was hesitating to share it in the Blog? I do not think much when I do a photo feature, not really so sincere about it. Later when I look at them, I decide whether they should go in the Blog or not. Now, I feel I need not bother so much, the world trend is such that people take advantage of your feelings, weaknesses and foolishness. I think I do not need to hide who I am, nor do I need to be outwardly generous towards people. We humans are majorly turning to be an ungrateful clan. I look around and find myself very misfit in the current environment that does not let me breathe freely. Anything we do, any damn expression is related to some kind of a complex match game I am still clueless about. I believe, even the man at this home will be in a soup if he gets to be a regular social media hunter, my men cannot sustain all these nonsense. I do not even know if our boy is in any social media forum or not. His and his mother's likes, dislikes, habits hardly matches but both of us love eating out alone. These days he got very irregular to school, it might happen that the son and mumma may be seen eating their lunches in different eateries in the same mall by others. However, unlike his mother he gets food home most of the time. Last month, we both went together for lunch which is a rarity. I had burst into laughter when he took out his purse to pay, oh my! All of these  happens when the refrigerator is still brimming with food. We enjoy eating out in our own exploring different chains if not restaurants, while the father is not so much into outside food these days except for having in a proper restaurant occasionally. We got used to this set up, the man never interferes in our lives; mumma and the son enjoy outside food with their pocket money scot-free. The son so beautifully have learnt to manage finance that even the man gets surprised. Let me share a homely chicken recipe today they enjoyed. Done with raw mango paste and very little of other spices, this non-vegetarian meat curry KANCHA AAM BATA MURGI is what you will enjoy with rice and breads. If you are a meat loving family like mine, you definitely will.

I remotely remember that tomorrow is the birthday of a young lad, he might be turning 19 or 20 tomorrow. Just now I get a notification that it is also a friend's birthday in this island. I do not know about my friend's exact food preferences but the young lad would like this chicken curry. I am not in regular touch with his parents but I like them. I specially like the mother who is not fairly but very intelligent. That is unlike me is true, but we do not calculate while growing fondness; at least it comes naturally to me with or without any reason. Both of us share very few things in common, like reading and watching good movies. Then, we do not meet these days at all or are in the liberty to talk. There are barriers perhaps between us. With age catching up soon, I lack the energy to build up any relationship without the other party showing any interest. What I can do is treat people virtually or really with food, at times with a non-vegetarian chicken recipe like this KANCHA AAM BATA MURGI. I know the young lad will love it, did not the family tell me how he loved the coriander chicken I cooked and took for him few summers back? I do not know if I get any chance to feed him ever, there may not be any such moment when that lady and me be seen watching a good movie on a warm evening in Kolkata; so let me treat the boy of 19 or 20 and his parents virtually. This is an easy recipe but I did not learn the skill of cooking a meat dish in few minutes. I have the feeling that the meat and spices will smell raw if not marinated and cooked well.

INGREDIENTS :

CHICKEN : 1KG [MEDIUM CUT]
GREEN MANGO : 1[STANDARD SIZED]
SLICED ONION : 1MEDIUM TEA CUP [OF TWO MEDIUM SIZED]
GREEN CHILLI : 7-8 [CHOOSE YOUR'S]
GARLIC PASTE : 1TBSP
GINGER PASTE : 2TSP
CORIANDER POWDER : 2TSP
CUMIN POWDER : 1TSP
TURMERIC POWDER : 1TSP
BAY LEAF : 1
SALT : AS REQUIRED
OIL : 6TBSP

PROCEDURE :

Wash the chicken pieces thoroughly. Marinate with salt, half of the turmeric, cumin and coriander powders. Keep covered for 11/2 to 2 hours.

Wash the mango and discard the root end and seed. Cut it smaller. Wash the green chillies and take both in a blender.

Blend it to a paste. 

Heat oil in a wok and temper with a bay leaf. Add the washed, sliced onions. 

Stir fry the onions till brown and add the ginger & garlic paste. Fold in well and stir for 2 minutes.

Add the raw mango+green chilli paste, 1/2tsp turmeric powder and salt to the wok. Stir cook for 3-4 minutes.

Add the chicken pieces without the marinade and stir at high heat for 5 minutes. Add the marinade now and fold in well.

Turn the heat to minimal, cover cook for 35-40 minutes. Every 5 minutes we have to remove the cover and stir to avoid getting the bottom to burn at any point. Add 1coffee mug of water and boil uncovered for 5 minutes before turning off the heat.

Enjoy with steamed rice or bread varieties. We had a very hot, "shorshe bata diye jhinge" dish alongside.