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A classic Bengali chicken curry where tender chicken pieces are slow-cooked with spices until they're enveloped in a rich, thick, and spicy gravy. The 'kasa' or slow-sautéing technique is key to its deep, aromatic flavor.
For 4 servings
Marinate the Chicken
Prepare the Base
Build the Masala
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A classic Bengali chicken curry where tender chicken pieces are slow-cooked with spices until they're enveloped in a rich, thick, and spicy gravy. The 'kasa' or slow-sautéing technique is key to its deep, aromatic flavor.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 544.24 calories per serving with 48.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté (Kasa) the Chicken
Simmer to Perfection
Finish and Serve
This recipe is the foundation for the famous Bengali 'Kosha Mangsho'. Simply replace the chicken with 750g of mutton (goat meat) and increase the simmering time to 45-60 minutes or until the meat is tender. You may need to add more hot water during the simmering process.
You can use boneless, skinless chicken thighs cut into 1.5-inch pieces. Reduce the final simmering time to 10-12 minutes as boneless chicken cooks faster.
For extra heat, add 1/2 tsp of regular red chili powder along with the Kashmiri chili powder, or increase the number of slit green chilies.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The combination of spices like cloves, cinnamon, and turmeric, along with ginger and garlic, can help strengthen the immune system and protect against common infections.
'Kasa' (pronounced kaw-sha) is a Bengali cooking term that means to slow-sauté a meat or vegetable with spices over a period of time until the oil separates and the masala is well-cooked and clings to the main ingredient. This process is crucial for developing the deep, rich, and complex flavors of the dish.
Chicken Kasa is a moderately healthy dish. It's a great source of protein from chicken and contains beneficial spices like turmeric and ginger. However, it is also rich due to the use of oil and the slow-cooking process which concentrates flavors and calories. It's best enjoyed in moderation as part of a balanced diet.
One serving of Chicken Kasa (approximately 360g) contains around 480-520 calories. This is an estimate and can vary based on the specific cut of chicken used (with or without skin), the exact amount of oil, and serving size.
Yes, you can use boneless chicken, preferably thigh meat as it stays juicier. Cut it into 1.5-inch cubes. Note that boneless chicken cooks much faster, so you will need to reduce the final simmering time to about 10-12 minutes to avoid overcooking it.
If your gravy is too thin, you can remove the lid and simmer the curry on medium heat for another 5-7 minutes to allow the excess water to evaporate. You can also mash one or two pieces of the cooked potato into the gravy to act as a natural thickener.
While you can substitute mustard oil with any neutral vegetable oil or ghee, the authentic, pungent, and sharp flavor of Bengali Chicken Kasa comes specifically from mustard oil. If you skip it, the taste will be different from the traditional version.