Lordy me – no claims to “authenticity” here. Just me playing with the wonderfully aromatic Bengali spice mix, Panch Poran. An infinitely “tweakable” recipe.
All because I happened to have a few goodies stored in the fridge, like ginger paste.
- a chicken, skinned and cut into joints
- 1 tsp ginger paste
- 6 cloves garlic, peeled and crushed
- 1 tsp ground turmeric
- 3 tsps Panch Poran
- A few ripe tomatoes, chopped
- chilli – I used a bit of ground red chilli powder for colour, and a couple of fresh green chillis
- oil, salt, pepper
- Heat some oil in a frying pan. Fry the Panch Poran spices for just a few seconds. Add the ginger paste, crushed garlic, chilli powder, and turmeric; fry gently for a couple of minutes, just to release the aromas.
- Add the chicken “chunks”, coat well, and fry until sealed. Season with salt and pepper. Add just a little water, or a few chopped tomatoes, and cook for … 15 minutes? Basically until the chicken is properly cooked through.
- Stir in a garnish of finely chopped fresh green chillis and coriander, and serve. With chapatis or similar, or “plain and simple” rice.