Goalondo Chicken Curry
A light, rustic Bengali chicken curry known for its bold mustard oil flavor, green chilies, and thin, peppery gravy. It comes together with simple pantry ingredients and tastes especially good with steamed rice.
For 4 servings
- prep · ~10 min
Prep the chicken and aromatics.
1.Wash and drain the chicken well.2.Slice the onions thinly.3.Lightly crush the garlic and ginger.4.Slit the green chilies lengthwise.TIPDrain the chicken well so it sears in the oil instead of releasing too much water at the start. - saute · ~8 min
Heat the mustard oil and cook the onions.
1.Heat mustard oil in a heavy pan over medium heat until it reaches a smoking point, then lower the heat slightly.2.Add the sliced onions.3.Cook until the onions soften and turn light golden.4.Add the crushed garlic and ginger and cook for 1 minute.TIPLetting mustard oil smoke briefly takes away its raw sharpness and gives the curry its classic flavor. - saute · ~7 min
Add the chicken and spices.
1.Add the chicken pieces to the pan.2.Sprinkle in salt, turmeric powder, and crushed black pepper.3.Add 4 slit green chilies.4.Mix well and cook on medium-high heat until the chicken changes color and is lightly coated in the onion mixture. - simmer · ~25 min
Simmer the curry until tender.
Pour in the hot water and stir well, scraping up anything stuck to the pan. Cover and simmer on low heat until the chicken is tender and the gravy is light, thin, and fragrant.
TIPGoalondo curry is not a thick masala gravy. Keep it brothy so the pepper, chili, and mustard oil stand out. - garnish
Finish with the remaining green chilies.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken very dry before it hits the pan so it sears instead of stewing in its own juices.
- 2Let the mustard oil smoke briefly, then reduce the heat before adding onions to mellow its raw pungency.
- 3Keep the onions only light golden; deeply browned onions will make this Bengali curry taste heavier than intended.
- 4Use hot water for simmering so the chicken keeps cooking steadily and the oil does not seize.
- 5Do not reduce the gravy too much; this curry is meant to stay thin and brothy for mixing with rice.
- 6Add the last slit chilies right at the end so the curry keeps a fresh green-chili aroma, not just heat.
- 7Bone-in pieces work best here because they enrich the light broth without needing a thick masala base.
Adapt it for your goals.
Low-spice
Use fewer green chilies and slightly more black pepper for gentler heat while keeping the curry's peppery profile.
homestyle potatoHomestyle-potato
Add halved potatoes during simmering if you want a heartier curry that stretches further and pairs beautifully with rice.
bonelessBoneless
Use boneless chicken for quicker cooking, though the broth will be a little lighter and less savory than bone-in.
extra brothyExtra-brothy
Increase the hot water slightly if you want more thin gravy for spooning generously over steamed rice.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry naturally rich in protein, helping turn a simple rice meal into a satisfying main.
Aromatic Digestive Ingredients
Ginger, garlic, and black pepper add robust flavor while contributing traditional warming, digestion-friendly qualities.
Lighter Gravy Style
Because the curry uses a thin broth instead of a heavy cream or nut base, it feels lighter on the palate.
Frequently asked questions
Heating mustard oil to the smoking point tames its raw bitterness and gives the curry its proper Bengali flavor.
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