Five Spice Chicken

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.

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