"Jhol/Curry” is a term that refers liquid curry which is prepared with onion, tomato, ginger, garlic, seasonings and water . You may add chicken, fish, egg or any non veg stuffs in the curry and it will come out nice.
It is spicy and generally serve with steamed rice. It’s a comfort food in Bengali houses.
The most important ingredient of making this chicken curry/ jhol is mustard oil. It gives a beautiful flavor in the curry.
Bengali has a reputation to add potato in almost every curry. You should try this. It also increases the proportion.
Clean the chicken pieces and marinate with ginger garlic paste, turmeric powder, salt. Leave for 20 -25 minutes.
Heat oil in a pan, fry the potatoes with salt and turmeric powder. Keep aside.
Add whole garam masala and bay leaf to temper.
Then add chopped onion and fry till it turns golden brown. Sprinkle sugar while frying the onion. will gives caramelizing color to curry
Add ginger garlic paste and saute till raw smell go away. Add onion and tomato. Cook until oil leaves the masala and the mix change to a nice tempting color, also flavor would come out. Add turmeric ,cumin and red chili powder and keep cooking.
Add chicken , fried potato and Kashmiri chili powder.
Cook on high flame for 10-15 minutes without covering the pan until oil leaves the edge of the pan. Cook on low flame for another 5 minutes. Add salt as per taste
Then add hot water and mix well. Cook for another 5 minutes on low heat after covering the pan.
Remove from the gas as the chicken becomes tender and gravy thicken as per your choice.
Garnish with Coriander leaves and serve with steamed rice