Wednesday bengali chicken curry (instant pot)

Chicken second courses Indian cuisine

A Sunday chicken curry or Robibarer Moorgi on the Bengali table is a serious affair. The term Sunday, implying slow, relaxed and leisurely. A ritual in some households that began with actually selecting the live chicken to be cooked. We are talking about onions cooked slowly and caramelized, with a gradual addition of spices. The spices cooked until aromatic and then the chicken is well browned in this spice blend. Finally they come together and everthing is simmered to slow perfection with potatoes. The potatoes, in this style of chicken curry are extremely essential since they absorb loads of flavor. They result in a very flavorful curry that is enjoyed with steamed white rice. <br />I often get cravings of this dish on a Wednesday, the proverbial hump day. It is for these cravings, this dish is born. It also has an instant pot version. Even simpler – as the instant pot traps in a lot of flavor allowing me to short cut the browning of the chicken. Hence this is my Wednesday Bengali Chicken Curry. For a stove top version and more story lore, you can visit my original post. <br />http://www.spicechronicles.com/wednesday-bengali-chicken-curry-boodhbarer-moorgi/#sthash.5sIDxYli.dpbs <br /> <br />Note: If you do not want to mess with whole spices, add 1 tablespoon of garam masala, 2 teaspoons each of the cumin and coriander powder.