Gwaland Chicken Curry
This recipe comes from the legendary Goalondo steamer cuisine of undivided Bengal. In the pre-independence era, passengers traveling from Calcutta to Dhaka would take the East Bengal Express to Goalondo—at the confluence of the Padma and Brahmaputra rivers—then board paddle steamers for the onward journey. Muslim boatmen cooked this distinctive chicken curry onboard, creating a thin, fiery red gravy using dried fish paste and mustard oil. This family recipe, shared on SensKitchen since 2006, preserves the authentic flavors that Bengali scholar Syed Mujtaba Ali immortalized in his writings—a culinary tradition passed down through generations.
Preparation
Dry roast the coriander and fennel seeds separately on low heat till the seeds start to turn brown. Grind the roasted seeds into a powder and keep aside.
Dry grind the posto (poppy seeds).
Marinate the chicken with turmeric, red chilli powder, cumin powder, vinegar, and 2 tbsp mustard oil at room temperature for 1 hour or more.
Beat curd in a bowl and to it add the ground poppy seeds, coriander, and fennel. Mix well and keep aside
Cooking
In a kadhai, heat 3 tbsp oil. Fry the potatoes till they turn golden brown and keep aside.
To the same oil, add dry red chillies and fry for 30 seconds till they begin to darken.
Add onions and ginger. Fry on high heat for minutes till the onions become soft.
Add curd mix and fry further for 5 minutes on medium heat or till oil leaves the surface.
Add marinated chicken and saute' for 10 minutes on medium-high heat.
Add 3 cups of warm water and salt and bring to boil. Cover and simmer for 5 minutes. Add fried potatoes and cook covered for 15 minutes till the potatoes are cooked.
consistency is suggested to be light.
Garnish with freshly chopped cilantro (dhonepata).
Serving Suggestions
Serve hot with rice and fresh lime.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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