Mangsher Jhol | Chicken Curry with Potato

A wonderful Sunday afternoon goes well with a scrumptious lunching delight. We prepare a number of dishes that can be relished for an exotic definition to the Sunday lunch. Well! That goes without saying there is definitely a non-veg dish in the menu. Yes!! Today I am going to share the most relished and extra rich, but straight light and healthy dish very commonly prepared in every Indian household, be it on weekdays or to enjoy the weekend in an extraordinary way.

Today's recipe is a popular dish from the Bengali cuisine or I must say the Indian cuisine. It is our very own 'Mangsher Jhol' or 'Chicken Curry with Potato'. Generally it is prepared in a very similar way, keeping the key ingredients almost same everywhere, however, sometimes the method of preparation may vary in one form or the other. 'Mangsher Jhol' is routinely prepared on every Sunday at my house for an easy and effortless recipe that can get done in a short time to savour the chicken delight in the lazy Sunday afternoon.

(Mangsho= Chicken; Jhol=Curry)

This super delicious 'Mangsher Jhol' is an easy Indian Chicken Curry prepared with potatoes and is a real treat to the chicken lovers. The way chicken is bathed along with the spices enhances the flavour of the dish. The recipe takes very less time to prepare without compromising to the taste of the chicken deliciousness. There isn't any compulsive set of rules followed for this recipe, as all the steps are very easy to follow. Scroll down for the stepwise instructions and pictures for the 'Mangsher Jhol' recipe below:

Chicken Curry with Potato

Tips: Use chicken without skin. Marinating before cooking helps the spices to gel well with the chicken.

[Non-Veg]

Prep Time: 5 minutes

Cooking Time: 40 minutes

Total Time: 45 minutes

Course: Side

Cuisine: Indian/ Bengali

Serves: 4

Measuring Items: 1 cup = 150 ml ; Tablespoon

Ingredients:

1. Chicken- 1 kg
2. Potato- 500 grams
3. Onion- 8
4. Chili- approx 10
5. Ginger-garlic paste- 2 tbsp
6. Tomato- 5
7. Coriander leaves

Spices:

1. Turmeric powder- 2 tbsp
2. Red Mirchi powder- 4 tbsp
3. Salt- 6 tbsp
4. Cumin powder- 1 tbsp
5. Coriander powder- 1 tbsp
6. Mustard oil- 1 cup

Instructions:

How to prepare ‘Mangsher Jhol’ with step by step pictures and instructions-

1. Marinade chicken with 1 tbsp of all the spices mentioned above for about half an hour.
   
2. Chop the potatoes into large cubes. Heat a large pan with half a cup oil and fry the potato cubes. Keep aside.
   
3. In the same pan, add remaining oil. Add sliced onions, fry till golden brown. Then add chili and ginger-garlic paste. Saute for 2 minutes.
   
4. Add julienned tomatoes. Cook for about 5 minutes.
   
5. Now add turmeric powder, red Mirchi powder, and salt. Mix them well.
   
6. Subsequently, add the marinated chicken. Cover the pan with a lid and cook.
   
7. Open the pan lid and stir occasionally. Add water in sprinkles for a succulent texture.
   
8. Once all spices are coated well with chicken. Pour in 2 cups of water.
   
9. Bring water to boil, cook for another 5 to 10 minutes and its ready.
   
10. Garnish with coriander leaves and serve hot with Roti (Indian flatbread) or steamed rice.
    

A quick and easy 'Mangsher Jhol' is ready to be served on the table for a delightful afternoon treat. Sunday got to be something special with a nonveg in the menu and what best than to prepare this easy recipe in a lazy Sunday. It is best combined with hot steamed rice or roti and make your Sunday with an extra special treat to relish upon a tummy full and then going for a strong nap. Prepare this super simple 'Chicken Curry with Potato', a.k.a 'Mangsher Jhol' in Bengali and tell me how you liked it. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.