My boyfriend is from Calcutta, and I love the food of his homeland. Fresh vegetables, creamy desserts, spiced curries… I can’t get enough, but unfortunately I don’t really know how to make the stuff.
On the bright side, he was visiting me this past weekend, and we made an amazing chicken and mushroom curry together. This time, I actually paid attention to what he was doing, so I’m doing my civic duty by sharing this recipe so that all of you can enjoy it as well.
To make enough for two, you’ll need 2-3 chicken thighs, half of a large onion, 6-7 large mushrooms, 2 teaspoons garlic-ginger paste or 2 fresh garlic cloves and 1 small piece of fresh ginger, about ¼ cup fresh cilantro, half of a small plum tomato, about ¼ teaspoon of turmeric, ½ teaspoon cumin powder, ½ teaspoon garam masala (an Indian spice, available at regular and Indian grocery stores), and 1-2 small new potatoes (optional).
To begin, chop up the ehicken thighs roughly into cubes.
Chop your onion into small squares. You can leave the mushrooms whole or halve/quarter them if you like.
In a food processor or blender, combine the garlic-ginger paste (or fresh garlic and ginger), the cilantro, the half tomato, and a little bit of water if needed. The mixture should be choppy and well integrated but not blended.
Meanwhile, brown the onions in a saucepan for 7-8 minutes.
Add the chicken pieces and the spices (turmeric, cumin, and garam masala). Cook until the chicken pieces are white.
Toss in the mushrooms and the halved new potatoes (if you’re using them). Let the mixture simmer, and stir occasionally. Turn the heat down and cover the dish. The turmeric will turn everything a yellowish color.
After 15-20 minutes of simmering, uncover the chicken and add the cilantro paste. Let everything cook for 2-3 minutes more, then serve with rice!