Every home has some special recipes that are very unique and you won’t find those in any recipe book. ‘Kanchalonka dea Murgir Jhol’ is one of them which Maa often make depending on the availability of vegetables. But two vegetables that are common are ‘Kancha Pepe’ or Raw Papaya and ‘Aloo’ or potato ofcourse other than chicken. This is a very light chicken curry, ideal for summer days and when you want to fix a quick lunch. The smell of ‘kanchlonka’ or green chillies in the curry goes very well with papaya. There is minimal use of maslas too. You can also add carrot and beans to this curry too. Adjust green chillies depending on your heat tolerance level. Here goes the recipe…
- Heat oil in a big pot or handi. Lightly fry the potatoes and keep them aside.
- Add 1 tsp of ghee in the remaining oil. Lightly pound the whole garam masala and put them in the ghee+oil. When they exudes aroma add chopped onion. Fry till they become translucent.
- Next add grated ginger and crushed garlic. Fry till the raw smell goes off. Fry in low-medium fire so that the onion does not get caramelized.
- Add chicken pieces and fry with the masala.
- Next add 4-5 slitted green chillies, turmeric powder and beaten yogurt. Mix very well.
- When oil starts releasing from the sides add salt and 2 – 2.5 cups of warm water.
- Add fried potatoes, papaya pieces and garam masala powder. Cover and cook till potatoes are done.
- You can cook it in pressure cooker too. Transfer all into a pressure cooker and cook till one whistle and then for 12-15 minutes on simmer. Let the pressure release of its own.
- Garnish with chopped coriander and serve with steamed rice and lemon wedges.