Red Chicken Curry – Sylhet, Bangladesh

If there are chicken bones, make soup from them. Pour through a sieve and have ready the indicated mass.

Grind the ginger, garlic, tomatoes, paradeis pulp and cumin in a hand blender.

Heat the oil in a saucepan and sauté the onions in it until lightly colored. Fold in the chili spice and count to 5. Add the water, stir well and bring to a boil. Add the ground coriander and turmeric and simmer for 1 minute, stirring throughout. Stir in garam masala, sprinkle with a little water and stir well for 1 minute.

Add the chicken pieces and salt and braise the chicken in the spices for 5 min. Keep turning to the other side so the meat doesn’t stick to the bottom of the pot. After 3 min, add the tomato puree. After another 2-3 minutes, add the chicken soup or the appropriate amount of water and cook the meat.

When the meat is soft, add the vinegar and cook for another minute.

Carcass clear soup cooked, breast used elsewhere. Instead of tomatoes used 1 small can of tomatoes chunky. Cumin crushed in mortar, garlic pressed, ginger grated. Instead of Kashmiri chili spice, 3 tsp. Neugewürz d’Espelette and 1/2 tsp. Turkish. Chili flakes taken. Cook meat very gently. Very fine, very juicy, can be prepared well. Not quite in style, but goes well with long grain rice mixed with steamed peas (300 g peas).

Tip: Use

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