A sumptuous and hearty Boatman Style Chicken Curry awaits you! Goalondo steamer curry aka boatman style chicken curry is a basic earthy Bengali-style chicken curry
- 500g Chicken (curry cut)
- 2 Onion
- 10 cloves Garlic
- 2-inch Ginger
- 6 Dry Red Chillies
- 5 Green Chilli (according to taste)
- 2 Tsp. Turmeric Powder
- 1/2 Cup Mustard Oil
- 1.5 Tsp. Salt or to taste
- Clean chicken pieces properly.
- Roughly chop Onion, garlic, ginger, and green chilies and prepare a coarse powder of dry chilies*.
- Marinate chicken pieces with all the ingredients mentioned except salt.
- This is, however, my personal opinion to not to add salt to cooking.
- Leave it for at least one hour but I prefer to marinate overnight.
- Take the marinated chicken in a thick bottom pan and sauté on high flame for 5 minutes.
- Then cook on low flame till the chicken turns tender.
- No need to add water; the chicken will be cooked in its own juice.
- Switch the flame off and give the curry a standing time of 10 minutes.
- 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 least; don’t replace Mustard oil with any other variety as it’s the signature ingredient for Goalondo Steamer Curry.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Chicken
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 489
- Sugar: 3.8g
- Sodium: 1106mg
- Fat: 31.4g
- Saturated Fat: 4.3g
- Carbohydrates: 12.7g
- Fiber: 1.9g
- Protein: 37.7g
- Cholesterol: 96mg
Keywords: Goalondo steamer curry, goalondo chicken curry, bengali chicken curry, boatman style chicken curry, debjanir rannaghar