Steamed Basmati Rice with Chicken Papaya Curry

Ingredients

• 500 g Chicken (Curry cut, bone-in)
• 300 g Green Papaya (Peeled and cut into 1.5-inch cubes)
• 200 g Potato (Peeled and cut into 1.5-inch cubes)
• 1 pcs Onion (Large, finely chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 pcs Tomato (Medium, chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 4 tbsp Mustard Oil
• 1 tsp Turmeric Powder (Divided)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamom (Lightly crushed)
• 4 pcs Cloves
• 0.5 tsp Garam Masala Powder
• 1 tsp Ghee
• 1.5 tsp Salt (To taste, divided)
• 0.5 tsp Sugar (Balances the flavors)
• 3 cup Hot Water
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
   • Mix thoroughly to coat each piece. Set aside to marinate for at least 15-20 minutes.
2. 2

   Sauté Vegetables

   • Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency.
   • Carefully add the potato and papaya cubes. Sauté for 5-7 minutes, stirring occasionally, until they are lightly golden on the edges.
   • Remove the vegetables with a slotted spoon and set them aside.
3. 3

   Prepare the Masala Base (Koshano)

   • In the same pan, add the remaining 2 tbsp of mustard oil. Once hot, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Add the ginger and garlic pastes. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.