This recipe of bengali chicken aam kasundi curry is made with minced lamb is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:
- 1 cup Chicken legs, deboned and cubed
- 100 gm baby potatoes
- Juice of 1 Lemon
- 50 gms Aam Kasundi
- 1 tsp Turmeric
- 50 ml Mustard oil
- 1 Medium sized tomato, finely chopped
- 1 tbsp Ginger paste
- Red chilli powder
- Salt, to taste
- Coriander leaves, chopped for garnishing
Method:
- In a medium sized bowl, marinate the chicken with lemon juice, aam kasundi and turmeric
- Set aside for 3-4 hours
- Boil baby potatoes, marinate with salt and turmeric and lightly pan fry
- In a big pan, on medium heat, heat the mustard oil
- Add tomatoes, saute till the water evaporates
- Add marinated chicken and baby potatoes and keep cooking on medium flame for 20-25 mins until the chicken is tender
- Add a little bit of water and cover
- Once the chicken is completely cooked, remove the lid and ensure that the gravy is thick in consistency
- Season with salt and fresh coriander
- Serve with jeera (cumin) rice, on the side
