As I continue to putter my around Calcutta before striking out on the GTR, I thought it would be good to fill up on some Bengali street food. I made these partly with Carmela in mind, although I should confess that she found them a little too spicy.
6 tbsps vegetable oil
1 tsp cumin seeds
3 onions, thinly sliced
2 tsps minced ginger
1 tsp minced garlic
1 tsp chilli powder
2 tsps ground coriander
1/2 tsp turmeric
1/2 tsp salt
1 kg boneless chicken thigh meat (or breast), sliced thinly
1/2 tin of chopped tomatoes
200 ml water
1 tsp garam masala
2 tbsps chopped fresh coriander
- Heat the oil in a large frying pan. When hot, add the cumin seeds, allow them to pop, then add the onions and fry until golden.
- Add the ginger and garlic, fry for another 30 secods, then add the chilli, ground coriander, turmeric and salt, and fry for a few seconds.
- Add the chicken, stir well so it is coated with spicy onion mixture and fry for a few minutes. Add the tomatoes and the water, and cook on a medium heat, stirring frequently, until the chicken is cooked.
- Sprinkle over the garam masala and fresh coriander.
- Serve on a freshly made egg paratha (or a shop-bought alternative!)