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A light, wholesome Bengali curry where tender chicken is simmered with soft green papaya and potatoes in a fragrant, soupy gravy. It's a comforting, everyday meal, perfect with steamed rice.
For 4 servings
Marinate the Chicken
Sauté Vegetables
Prepare the Masala Base (Koshano)
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A light, wholesome Bengali curry where tender chicken is simmered with soft green papaya and potatoes in a fragrant, soupy gravy. It's a comforting, everyday meal, perfect with steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 398.54 calories per serving with 31.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry (Jhol)
Finish and Rest
Replace chicken with 300g of paneer cubes (add them in the last 5 minutes of simmering) or other vegetables like drumsticks (shojne data) or raw banana (kanch kola).
Increase the number of green chilies or add 1/4 tsp of regular red chili powder along with the other powdered spices.
For a slightly richer gravy, you can add 2 tbsp of whisked yogurt after the tomatoes have cooked down. Make sure to cook it on low heat until the oil separates.
Green papaya is rich in papain, a natural enzyme that helps break down proteins, making this curry exceptionally easy to digest and beneficial for gut health.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
The combination of spices like turmeric, ginger, and garlic, along with vitamins from the vegetables, provides anti-inflammatory and antioxidant benefits that can help strengthen the immune system.
Yes, it is considered a very healthy and light dish. It's low in fat, uses minimal spices, and is not heavy on the stomach. The green papaya contains the enzyme papain, which aids digestion, and the chicken provides lean protein. It's a classic comfort food often recommended during recovery from illness.
One serving of Chicken Papaya Curry (approximately 1.5 cups or 450g) contains around 350-400 calories. This estimate can vary based on the cut of chicken used and the exact amount of oil.
It is essential to use a completely green, unripe, and firm papaya. Ripe or semi-ripe papaya will be too sweet and will disintegrate during cooking, altering the taste and texture of the curry.
Yes, you can. Follow the steps until adding the chicken and vegetables back to the cooker. Then add the hot water, secure the lid, and cook on high pressure for 2 whistles (about 8-10 minutes). Let the pressure release naturally before adding the final ghee and garam masala.
Bitterness can sometimes occur if the papaya skin or seeds are not removed properly. Ensure the papaya is peeled thickly to remove the slightly bitter layer just under the skin, and all seeds are discarded.