Name: Anaros Morog/ Chicken curry with Pineapple
Prep time: 10 min
Cook time: 35 min
Total time: 105 min
Cuisine: Bangladeshi
Ingredients: 1 kg of chicken curry cut; 2 onions ground to paste; 11/2 tablespoon of ginger garlic paste; 3-4 green chilies; 1 cup of pineapple finely chopped; 1 teaspoon of turmeric powder; 11/2 teaspoon of coriander powder; 1 teaspoon of Kashmiri red chili powder; 2-3 bay leaves; 1/4 teaspoon of whole cumin seeds; 1 tablespoon of Bengali garam masala powder; 4 tablespoons of mustard oil/cooking oil

Bangladeshi

Potato Masher

Marinate the chicken with onion, ginger garlic paste, turmeric powder, coriander powder, Kashmiri red chili powder, slit green chilies, 1 tablespoon of mustard oil, Bengali garam masala powder and salt.

Mash the pineapple roughly with a potato masher and keep it aside.

keep the chicken aside for at least an hour.

In a kadai, add 3 tablespoons of mustard oil and heat it.

To the smoking oil, add the bay leaves and cumin seeds and let them splutter.

Add the marinated chicken to the kadai and stir in the chicken.

Continue cooking the chicken covered for about 5-7 minutes on medium high flame. The chicken releases a lot of water therefore adding water will not be required.

Remove the cover and continue cooking the chicken till you see oil releasing the sides of the kadai.

Add the mashed pineapple to the kadai and continue cooking the chicken along with the pineapple.

Cook till you see oil floating on the top. Serve anaros morog with polao or plain rice.

Anaros Morog/ Chicken curry with Pineapple

Utensils needed:

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