serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
20 Minute Chicken
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 800 g chicken drumsticks, scored
- 1 tbsp ground turmeric
- 16 g fine salt, divided
- 3 dried red chillies, stem removed, soaked in hot water for 20 minutes
- 2 tsp roughly chopped ginger
- 4 garlic cloves, roughly chopped
- ½ cup (125 ml) mustard oil
- 2 Indian bay leaves
- 1 red onion, thinly sliced into half-moons
- 2 tsp sugar
- 1 tbsp Kashmiri chilli powder
- 2 tbsp natural yoghurt, plus extra to serve
- 300 g hot water
- Cooked rice or garlic naan, coriander leaves, lemon wedges, to serve
For the gorom moshla
- 1 cinnamon quill (around 3 cm)
- 6 whole cloves
- 4 green cardamom pods
Instructions
- In a large bowl, combine the chicken, turmeric and half the salt. Mix well to combine, then set aside.
- In a mini food processor, combine the soaked chillies, ginger and garlic with 1-2 tbsp chilli soaking liquid. Blitz to a smooth paste.
- Heat the mustard oil in a large wok or frying pan until it changes colour and is gently smoking. Add the chilli paste mixture, then reduce the heat to medium-low. Cook for 2 minutes, or until fragrant. Add the bay leaves, onion and sugar, stir to combine, then cover and cook for 3 minutes further.
- Add the remaining salt, chilli powder and yoghurt to the pan, stirring well to combine. Add the chicken, stir, then cover and braise on medium heat for 10-15 minutes.
- Add the hot water to the pan and cook until the chicken is cooked through.
- Use a sheel nora (Indian flat stone grinder) or a mortar and pestle to grind the ingredients for the gorom moshla, mixing with a little water to form a smooth paste.
- Stir the gorom moshla through the curry and season to taste with salt. Serve the Bengali-style chicken curry with rice or naan. Sprinkle with coriander leaves and serve with lemon wedges and a dollop of natural yoghurt.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
20 Minute Chicken
