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    Indian Cuisine
    Bengali cuisine
    chicken curry
    Intermediate
    For 2 people

    Chicken Dak Bungalow: Colonial Curry Comfort


    A hearty, wholesome curry that harks back to the days of the British Raj, Chicken Dak Bungalow brims with tender chicken, creamy potatoes, and protein-rich eggs, all simmered in an aromatic, gently spiced gravy. This one-pot wonder gets its name from the dak bungalows, or rest houses, built along major routes in 19th-century India for travelling officials. Quick to rustle up with minimal effort, this satisfying curry is perfect comfort food after a long day.

    Ingredients

    • Sunrise Chicken Curry Masala

      2 tsp

    • Sunrise Shahi Garam Masala

      2 tsp

    • Sunrise Turmeric Powder

      1 tsp

    • Sunrise Mustard Oil

      40 ml (for marination) + 40 ml (for cooking)

    • Bay Leaves

      2-3

    • Chicken

      400 g

    • Onion (sliced)

      1 large

    • Sugar

      1 tsp

    • Ghee

      10 ml

    • Eggs (boiled)

      2

    • Whole Garam Masala

      as needed

    • Ginger-Garlic Paste

      2 tbsp

    • Dry Red Chillies

      2-3

    • Sour Curd

      1/2 cup

    • Boiled Potatoes

      2

    • Salt

      according to taste

    • Water

      as required

    Sunrise tip: For an extra kick of heat and zing, add a spoonful of mustard paste to the curry along with the ginger and garlic.

     

    Steps

    Step 1: Marinate the chicken

    Time: 5 minutes (plus 30 minutes resting)

    In a large bowl, mix the chicken with Sunrise Mustard Oil, ginger-garlic paste, Sunrise Turmeric powder, Sunrise Chicken Curry Masala, sour curd, salt to taste and some sugar until well coated.

    Marinate & keep for at least 30 minutes to let the flavours meld.

     

    Step 2: Temper the oil

    Time: 5 to 7 minutes

    In a large, deep pan, heat Sunrise Mustard Oil until smoking. Reduce heat to medium.

    Add the bay leaves, whole garam masala, sliced onion and dried red chillies. Sauté for 2 minutes until fragrant.

     

    Step 3: Cook the marinated chicken

    Time: 15 minutes

    Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally.

    Add water, if required and cook by covering for 10-12 minutes until the chicken turns opaque.

     

    Step 4: Add boiled potatoes and eggs

    Time: 10 minutes

    Tip in the par-boiled potatoes and eggs after uncovering, making sure they're coated well with the curry.

     

    Step 5: Add eggs and serve

    Time: 5 minutes

    Let the curry rest, covered, for 5 minutes before serving.

    Garnish with a dollop of ghee, Sunrise Shahi Garam Masala and fresh coriander leaves, if desired. Serve piping hot with steamed rice or Indian breads.

     

    Goes Best With

    • Side Dish: Steamed basmati rice, roti, naan

    • Accompaniment: Onion and tomato kachumber salad, green chilli pickle