Chicken Chorchori

Chorchori is another traditional Bengali dish, which can either be vegetarian or non-vegetarian. Chorchori is characterised by the fact that it is dry and spicy hot. Non-vegetarian chorchori usually uses fish, shrimp or fish head. However, mine is special as it is chicken.

আপ রুচি খানা - “Aap ruchi khana”

Eat according to your tastes

Ingredients:

• 1 kg chicken, washed and cut into small pieces and dried
• 1 big onion finely chopped
• 2-3 green chillies
• 2 tsp 5phoron (kalo jeera, methi, mouri and radhuni all mixed)
• 1 tsp black pepper
• 1 Tbsp ginger garlic paste
• ½ tsp tumeric powder
• Salt to taste
• ½ cup bread crumbs
• 1 Tbsp olive oil
• 1 Tbsp poppy and mustard seed paste which can be prepared by mixing these in a food processor: 1 Tbsp mustard seed, 1 Tbsp poppy seed and +- 2 Tbsp (30ml) water

Method:

• Use a heavy-bottom frying pan with a lid
• Put the oil in the pan and allow it to heat up
• When the oil is hot, add 5phoron, black pepper and the green chillies
• Stir for 1 minute
• Add the onion and fry for another 5 minutes at medium heat
• When the onions are lightly brown, add the chicken pieces
• Thoroughly stir for about 5 minutes
• Add ginger-garlic and poppy seed and mustard pastes
• Stir thoroughly so that the masala covers the chicken evenly
• Put the lid on the pan and turn the temperature down
• After 5 minutes, add salt and tumeric powder. Stir and cover.
• After about 10 minutes, add the breadcrumbs.
• Leave the temperature low and keep checking until done and be careful that the chicken doesn’t burn (like I did).
  
• Enjoy!

This was one of my original creations and my critical husband even agreed that it was delicious.