Koshi is onion / garlic / ginger fried together with spices whole or crushed, until dissolved into a thick paste. This curry is typical Bengal (historical region which today consists mainly of the Indian state of West Bengal Bangladesh addition).Moorgate Koshta
Cuisine: IndianDifficulty: EasyQuantity: 4 servingsPreparation time: 10 minutes + marinatingCooking time: 30 minutes
Ingredients:500 g chicken breast boneless, skinless, cut strips2 red onions, sliced1/2 red pepper, finely chopped2 tomatoes, sliced thin3-4 tablespoons mustard oilsalt2 bay leaves1/2 cup of water, or how much is needed3 teaspoons of turmeric1 teaspoon sweet paprika1/2 teaspoon cayenne pepper1 tablespoon ginger, grated1 tablespoon garlic, finely chopped3 cardamom pods, slightly crushed4 whole cloves1 small cinnamon roll2 teaspoons coriander seeds, crushed1/2 bunch fresh coriander leaves, finely chopped
Instructions:Salt meat and sprinkle with 2 teaspoons of turmeric. Drizzle with 1/2 tablespoon oil, stir and leave to marinate at least 15 minutes up to 1 hour.
Heat 2 tablespoons oil in a large frying pan on high heat. Add a third of the onion, salt and cook for 4-5 minutes, or until golden brown and is crispy. Remove with a slotted spoon and put to drain on paper towels.
Add to skillet bay leaves, chilli, ginger, garlic and remaining onion. Add salt and cook for 4-5 minutes, or until crisp. Add 2-3 tablespoons of water and stir over low heat to medium, continue cooking 3-4 minutes so the onion to disintegrate – the liquid should get a brown.
Add the remaining turmeric, paprika and cayenne pepper. Mix well and cook spices 2 minutes on low heat.
Add the meat and tomatoes. Add salt and stir. Add cardamom, cloves, cinnamon, remaining oil and 1-2 tablespoons of water. The mixture starts to boil, cover the pan, reduce the heat and mijoteaza 12 minutes.
Remove the lid and if there is water in the pan, increase the flame. Add the ground coriander and cook, uncovered, until liquid has evaporated and the curry is your desired consistencyTake the pan off the heat, add coriander leaves and mix. Serve curry sprinkled with fried onions, with boiled rice or naan bread.
Tips:Mustard oil, cardamom and turmeric are found at the grocery store Old Street Barbu Vacarescu no. Ki-49 and the Life, Amzei.
If you can not find fresh cilantro, use parsley. Not ideal replacement, but is the best solution at hand.