Murgir Jhol (Bengali Chicken Curry)
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Ingredients
- 8 bone-in chicken thighs
- 300 g maris piper potatoes, peeled and cubed
- 2 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 bay leaves
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 642 kcal
- Protein
- 45.8 g
- Carbohydrate
- 19.3 g
- of which sugars
- 5 g
- Fat
- 41.7 g
- of which saturates
- 10.1 g
- Fibre
- 3.4 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a large pan and fry the bay leaves for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until golden.
- 2
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 3
Stir in the ground turmeric and chilli powder, then add the potatoes and 400ml water.
- 4
Cover and simmer for 30 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone and the potatoes are tender.
- 5
Uncover and simmer for a final 5 minutes to thicken the thin, spiced gravy.
- 6
Scatter with the chopped coriander and serve with rice.
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