This Bengali style chicken curry is made with a secret paste of jalapeno and white poppy seeds, just a little bit. Sometimes, you may not be able to find white poppy seeds, in that case, you can use blue poppy seeds. The curry will turn a bit darker, but that should be fine.
Time to cook: 30 minutes
1 lb chicken thighs, boneless and skinless (cut in 2 inch cubes each)
2 tablespoons white poppy seeds soaked in ¼ cup water for half an hour
1 jalapeno, roughly chopped
1 medium red onion, thinly sliced
2 tablespoons mustard oil OR vegetable oil
1 inch cinnamon stick, broken into two
3-4 cardamom pods, muddled
2 tablespoons RUPEN’S CURRY MIX
Salt to taste
· In a 3 qt saute pan, heat oil and when the oil is hot, add whole spices and saute for a minute.
· Add onions and saute for 4-5 minutes, stirring every minute. Then add ginger garlic paste, stir and cook for a couple of minutes.
· Add chicken pieces and mix. Add turmeric and paprika powders and mix. Cook covered for 5-7 minutes, stirring every other minute.
· Meanwhile, using a chopper make a paste of jalapeno and poppy seeds using all the water in which poppy seeds were soaked. Add 1 teaspoon of salt as well, or as desired.
· Add this paste to the chicken curry along with another ½ cup of water, stir and cook covered for another 7-10 minutes, stirring every other minute.
· Finally, taste and adjust salt if needed, garnish with garam masala and chopped cilantro, stir and serve hot.