Debjanir Rannaghar

Kitchen of Debjani!

Goalondo Steamer Curry or Boatman Style Chicken Curry

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A very simple form of Chicken Curry prepared with very limited spices and requires almost no time; Goalondo Steamer Curry is bliss. I was fascinated with Goalondo Chicken Curry or Goalondo Steamer Curry when I heard the name for the first time. I, though, not have any first-hand information about the said Chicken Curry. However, this is what I found while searching for the history.

Goalondo Steamer Curry is a simple chicken dish from Goalondo a small town in “Opar Bangla” a.k.a Bangladesh. Goalondo is now a small town in Rajbari District in Bangladesh and situated on the bank of river Padma.

During British rule, the train connection between the Capital Calcutta and East Bengal was terminated in Goalondo and People used to take the steamer from there to Narayangan to avail connecting train for other places like Dhaka, Chottogram etc. “Goalondo-Narayanganj” was the overnight journey by steamer and the Boatman’s used to prepare this basic chicken curry for their need which was somehow got popularized between the travelers and now it’s a star of Bengali cuisine. This runny, light chicken curry is now famous by the name of the boatman’s from Goalondo.

%Goalondo Steamer Curry

The specialty of this chicken curry is the use of basic ingredients. This curry is signified by no use of fancy spices. Quite naturally, the boatmen were not available with sophisticated spices and used to opt for a simple cooking process. Mustard Oil is a must for the recipe of Goalondo Steamer Curry or Boatmen style chicken Curry. You don’t need to add Garam Masala alike typical Bengali Chicken Curry.
 %Goalondo Steamer Curry
The cooking process as I have mentioned is really simple and there is no requirement of stirring even. You just need to mix everything and to grab a pot to cook the Goalondo Chicken curry. My family loves this simple chicken curry and I cook it often at my place.
 %Goalondo chicken Curry
5 from 1 reviews
Goalondo Steamer Curry or Boatman Style Chicken Curry
 
Author: 
Recipe type: Chicken
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
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A light chicken or Goalondo Steamer Curry is a famous Bengali Chicken Dish
Ingredients
  • Chicken: 500 g (Medium Pieces)
  • Onion: 2
  • Garlic: 8-10 cloves
  • Ginger: 2”
  • Dry Red Chillies: 4-6
  • Green Chilli: 4-5 (according to taste)
  • Turmeric Powder: 2 Tsp
  • Mustard Oil: ½ Cup
  • Salt to taste
Instructions
  2. Clean chicken pieces properly.
  3. Roughly chop Onion, garlic, ginger and green chilies and prepare a coarse powder of dry chilies*.
  4. Marinate chicken pieces with all the ingredients mentioned except salt.
  5. This is, however, my personal opinion to not to add salt to cooking.
  6. Leave it for at least one hour but I prefer to marinate overnight.
  7. Take the marinated chicken in a thick bottom pan and sauté on high flame for 5 minutes.
  8. Then cook on low flame till the chicken turns tender.
  9. No need to add water; chicken will be cooked in its own juice.
  10. Switch the flame off and give the curry a standing time of 10 minutes.
Notes
Don’t add any souring agent like tomato, curd, tamarind etc.
Don’t add any masala like garam masala, coriander powder etc.
*It’s better to add semi-grinded Red chilies for the actual flavor instead of readily available red chili powder
Don’t add water as the natural moisture of the chicken and the basic masalas is enough.
Last but not the least; don’t replace Mustard oil with any other variety as it’s the signature ingredient for Goalondo Steamer Curry.

 

To serve Goalondo Steamer Curry:

Though Goalondo Steamer Curry goes best with Plain steamed rice, however, I, sometimes, served with Ghee Bhat or Peas Pulao as well.
Picture Update: I have updated the pictures of Goalondo Steamer Curry on 07-08-2017
This recipe of Goalondo Steamer Curry was featured by Rediff.

Few More Chicken Recipes from Debjanir Rannaghar apart from Goalondo Steamer Curry or Boatman Style Chicken Curry:

Have you tried the Goalondo Steamer Curry Recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

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