BANGLA CHICKEN

At that time when I first saw this recipe shared by Phong Hong, I told myself I have to try it.  Only deterrent was I couldn't get to buy a small portion of Garam Masala.  Finally, I got it while shopping at Mydin store.  I wasted no time and got down to cook it.

My preparation steps slightly defers due to hasty reading of her post but I did follow the ingredients accordingly, except that I added 1 large onion.  Anyway, I did end up with this lovely curry, love the chicken pieces which are well coated with the tasty thick gravy.

Do give this a try if you like the look of it, hahaha!.

Recipe adapted from Phong Hong Bakes and Cooks [with slight modifications]

Ingredients
1 kg  chicken whole legs - cut bite size pieces
1 large onion - peeled and cut wedges

2-3 sprigs curry leaves

2 star anise

5 cloves

1 piece cinnamon stick

1/2 bowl water

Curry Paste [blended and mixed together]

4 pips garlic
1 thumb sized ginger

15 shallots

25 gm [1 packet] meat curry powder

1 tsp turmeric powder

1 tsp garam masala
salt to taste

1. Heat 2-3 tbsp oil in pan and saute the  curry paste until fragrant.
2. Add cinnamon stick, cloves, star anise and curry leaves. Saute for a short while until fragrant and until oil separates.
3. Add chicken and stir until chicken is well coated with curry paste and firm.
4. Add some water, mix well,cover and leave to simmer over low flame.  Stir the chicken now and then to prevent burning [about 10 minutes].  Covering the wok helps to cook the chicken with its own moisture.
5. Uncover,add in onions and cook until gravy is thick.
6. Add salt to taste. Serve hot with rice.