Passion, joy, warmth, love and spice. This easy, three step chicken curry has it all. Often referred to as Goalondo chicken curry or steamer boat curry, this is a very traditional Bangladeshi recipe with the freshest ingredients. Basic ingredients, whole spices and rustic flavor are the specialty of this recipe. It is amazing how freshly chopped spices add a rustic aroma to a dish. The same spices pasted or not used in whole derive a completely different taste.
Goalondo, a small town in Bangladesh, for many years was a major transportation hub to travel in eastern parts of Bengal and Assam. If some one wanted to travel from Kolkata to Dhaka, the railway journey would break at the bank of Padma river at Goalondo. Passengers had to continue the journey by steamer boat overnight from Goalondo to Narayanganj to get on the next train to reach their destination. Essentially, the steamers connected the railway systems to travel to their respective destination.
Originated by the boatmen of “Goalondo-Narayanganj” steamers, it is a special chicken curry made with fresh chicken and basic spices. Boatmen used to cook the simple curry with basic ingredients for their meal during the overnight journey. During the time, the curry gradually became popular with the passengers too. The nostalgia about traveling mighty Padma in pre-Independence era also contributed towards the popularity the Goalondo curry. Once you give the curry a try, you’ll understand why the steamer curry has become a legend in Bengali gastronomic world.
I add boiled eggs to the curry as it is very popular to add eggs to chicken curries in some rural areas of Bangladesh. Ali absolutely loves the combination. If you like, skip the eggs and you still have a curry to rave about. Be ready to fall in love with this famous rustic curry and its unique taste.
- 2 lbs chicken,
- 1 cup onion, chopped
- 3 tablespoon ginger, chopped
- 3 tablespoon garlic, chopped
- 3-4 red chili
- 2 teaspoon turmeric powder
- ½ cup mustard oil
- salt, according to taste
- 6 boiled eggs, peeled (optional)
- In a heavy bottomed pan, add all ingredients and marinate for 15 minutes to an hour.
- Turn on stove and sauté chicken for about 5-6 minutes, and cook covered on low heat, stirring time to time to prevent burning.
- Once chicken is tender and cooked through, add the boiled eggs. Add 2 cups of water and cook in medium heat for 4-6 minutes until gravy thickens to your desired consistency.
Some red chilies are very hot while others are not. Adjust the number of red chili per your taste preferences.
I have made this curry numerous times using olive oil or canola oil. Feel free to substitute the mustard oil if not available.
Bengalis eat with their hand. Fair warning, this curry may stain your nails a bit yellow due to the turmeric.
রেসিপি : ৩ ধাপে, গ্রামীণ মুরগির সহজ রেসিপি
উপকরন :
২ পাউন্ড মুরগি
১ কাপ পেঁয়াজ, স্লাইস
৩ টেবিল চামচ আদা কুচি
৩ টেবিল চামচ রসুন কুচি
৩-৪ টি শুকনা মরিচ
২ চা চামচ হলুদ গুঁড়া
১/২ কাপ সরিষার তেল
লবণ, স্বাদ অনুযায়ী
৬টি সেদ্ধ ডিম
প্রস্তত প্রণালী:
১. একটি ভারী কড়াইতে সব উপকরণ মাখিয়ে কমপক্ষে ১৫ মিনিট থেকে এক ঘন্টার জন্য মারিনেট করুন।
২. চুলা জ্বালিয়ে, প্রায় পাঁচ মিনিটের মত মুরগি কষিয়ে নিন। এবার কম তাপে মুরগি ঢেকে রান্না করুন।
৩. মুরগির নরম এবং সেদ্ধ হলে সেদ্ধ ডিম যোগ করুন। ২ কাপ পানি দিন। ৪-৬ মিনিট বা ঝোল ঘন এবং পছন্দসই পরিমানে আসলে নামিয়ে পরিবেশন করুন।
প্রোয়োজনিও কিছু টিপস্ এর জন্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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Yummy
Now you have the exact recipe to try again :). Luv.
This is such a delicious and hearty dish!
Very interesting technique! Will try it.
Looks fab, btw!
Loved the story. There are a zillion Goalondo chicken curry recipes where they murder it with numerous spices. I am sure the boatmans did not have that luxury to grind spices and flavor it with exotic things. People are forgetting the root and the simplicity of this curry. I’ll try for sure.
Lail, my dear! You made me jealous! I love chicken curry… and this one looks fantastic. I have to try this recipe one of these days.
Intriguing! And I could totally make it 🙂 Am intimidated when curries, etc have extensive ingredient lists, but this one is not bad at all. And per usual, amazing photos.
Love the way you compose your images, looks beautiful
Interesting recipe. It looks very delicious. I can’t wait to try it!
Gonna try it apu..lookin very delicious
The curry is simple but very very tasty. Try it out. You’ll fall in love with it 🙂
Lail – this looks amazing. I love the combination of turmeric and -anything, really. Ginger + garlic make so much sense!
Yum.
I had to pull up Goalanda map to follow the story and have a better understanding of the geo. :). I am always interested in dishes that have historic background. Love your dish and I would absolutely like it with eggs too.
Beautiful dish with such lovely bold flavors. I have not heard of mustard oil before. Do you make you own or purchase from the store?
This sounds like something I need to try. My husband has gotten tired of my chicken curry and I am sure this is a million times better! P.S. I finally added you to my blogroll. Sorry it took so long!
I’ll be happy to have my fingers stained to eat this! Total yum!
Sounds like you and I have this in common, Abbe. This is such a delicious dish that I don’t mind getting my fingers and nails stained. Thank you so much for stopping by. Hope to see you soon again.
Can the whole chicken be substituted for bone less chicken breast? I am a total newbei at this, as mom and nanu used do all the fancy cooking back home. I am so glad i found this site. Finally i can have some good ole bengali food, cooked by me. Thank you
Hi Toufique! Thank you for your kind words, and I am glad that With A Spin is helpful for you to celebrate everyday life a little with food. I was a novice cook just like you when I first started, so I’ll try to help along the way as you become an expert 🙂
I’ve never cooked this recipe with chicken breast, but I don’t see why you can’t try it. Personally, I like baked/roasted breast meat as I find them a bit dry when making a curry. Go ahead and try. I have a hunch, it’ll turn out great. Happy cooking. Feel free to reach out if any question.
Hi Lail Apu
I just made the bhuna kichuri and dum kabaab, and it was in one word ‘awesome’! I cannot wait to try the murgir mangsho. I am very new to cooking and was on the look out for a yummy recipe-Seems I have hit the jackpot!
Yey!!! So glad a hear a new cook is paving her path to become an expert in no time 🙂
Thank you so much for stopping by and letting me know that you enjoyed the recipes. This chicken curry is a fabulous one that my entire family loves. Would wait to hear for your verdict. Thanks again. Hugs.
Oh scrumptious! This recipe looks very similar to the chicken curry my nani makes back in Bangladesh. Can’t wait to cook this in my kitchen for family next
This chicken curry is scrumptious indeed. Made it for our chand raat party and everyone loved it. I hope your family enjoys it as much as my family does when you prepare the Bangladeshi chicken curry recipe. Would love to hear your feedback. Thank you!
What made the Goalando Steamer curry unique is sutki or dry fish. Family recipe handed down over the generations and continents.