In Bengali, ‘Kosha mangsho’ means slow cooked meat. You will need ample patience to prepare this delicious chicken curry but once you are done with the cooking, you will never forget the lip-smacking taste. The taste in the dish flares up from slow cooking and the perfect blend of the spices. Traditionally, a little sugar is added and caramelized to get the beautiful and attractive brown color of the curry.
1 kg chicken, curry cut, washed, cleaned, and drained,
4 medium sized onions, coarsely grated,
1 medium sized onion, finely chopped,
1 large sized tomato, grated,
2 whole red chillies,
1-inch stick of cinnamon,
3-4 whole green cardamom,
2 bay leaves,
2 tsp garlic paste,
1 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp sugar,
3 tbsp oil, (Use mustard oil if possible to bring out the authentic flavor)
Salt to taste,
- Marinate the chicken with a little turmeric powder, red chilli powder, salt, and about 2 tsp of oil and set it aside.
- Heat oil in a pan. Add the sugar, and the whole spices. Once the sugar caramalizes, add the chopped onions. Mix well and allow it to be golden brown.
- Add the coarsely grated onion and ginger garlic paste and mix well. Add a little salt to help the cooking.
- Once it starts getting brown, add the tomato and mix well. Allow the oil to seperate.
- Now add the chicken pieces and mix well. Add a little turmeric powder, some more red chilli powder as per taste, and salt as per taste and mix well.
- Add very little boiled water to help the chicken cook.
- Cover with a lid and allow it to simmer.
- This is a semi-dry recipe. If you fancy a nice runny gravy, add boiled water as per taste. Adjust the seasoning.
- Garnish with green coriander and serve hot.