Goalondo Steamer Chicken Curry

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule.
This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh.
A recipe that takes very few ingredients yet it yields such flavour is bliss.
Try out this recipe and have a wonderful time with your friends and family.

Ingredients

750 g Chicken
4 Onions
5 cm Ginger (finely chopped )
20 - 25 Garlic cloves (finely sliced/chopped)
4 Spicy Green Chilies
3 Dried Red Chilies
Salt to taste
1/2 cup mustard oil
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder

Method

Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked.
For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green chilies, dried red chilies cut in half, sliced onions, salt, and mustard oil.
Mix all the ingredients properly and coat it well with the chicken.
Let it rest for 30 minutes.
Heat a Kadai on medium flame and add the marinated chicken.
Mix the chicken well, cover, and let it cook for 15 minutes.
Do not add water at this stage.
Let the oil separates from the chicken, cover, and cook on low flame until the chicken is nearly done.
Add 3 cups hot water, give a good mix and let it slow cook, when the gravy has reached the desired consistency, turn off the flame.

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