Aloo Pepe diye Chicken er Jhol
A comforting and light Bengali chicken curry gently simmered with tender potatoes and raw papaya.
👩🍳 Process
Marinate the chicken with salt, turmeric powder, and Kashmiri red chili powder, then set aside. ▶ 0:31 30 min
Heat white oil in a pan, add the potato halves, and fry them on medium heat until golden brown, then remove and set aside. ▶ 0:38 medium
In the same pan, fry the raw papaya chunks until lightly browned, then remove and set aside. ▶ 0:58 medium
Add the marinated chicken pieces to the remaining oil and fry them until lightly browned, then remove. ▶ 1:57 medium
Add mustard oil to the pan, then temper with cardamom, crushed cinnamon, cloves, and halved bay leaf. ▶ 2:30
Add the finely chopped onion and fry until deeply golden brown. ▶ 3:21 medium
Stir in the ginger and garlic pastes, and sauté with the onion. ▶ 3:32
Add the onion-dry red chili paste and cook together for a minute. ▶ 3:42
Add Kashmiri red chili powder, salt, sugar, and a splash of water, and sauté the spice mix well. ▶ 3:54
Add the fried potatoes and papayas, stir to coat with spices, then add turmeric powder and continue sautéing. ▶ 4:59
Add the fried chicken pieces and sauté everything together. ▶ 5:17
Add the beaten yogurt, mix thoroughly, and sauté until the raw smell goes away and oil separates. ▶ 5:31
Cover and cook on low-medium heat. ▶ 5:49 5 min · low-medium
Uncover, stir the mixture, and pour in one glass of water to form the gravy. ▶ 5:53
Cover and let it simmer on medium heat. ▶ 6:51 10 min · medium
Uncover, add the split green chili and garam masala powder, mix well, and simmer briefly. ▶ 6:55
Turn off the heat, cover, and let the dish rest before serving. ▶ 7:10 10 min
💡 More tips
- Adding raw papaya acts as a natural meat tenderizer, and frying it beforehand enhances the overall flavor profile of the curry.
