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A rare Bengali delicacy where tender chicken is slow-cooked with earthy banana blossoms in a fragrant, spicy gravy. This traditional recipe brings a unique texture and flavor to the classic chicken curry.
For 4 servings
Prepare the Banana Blossom (15 minutes)
Marinate Chicken & Fry Potatoes (10 minutes)
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A rare Bengali delicacy where tender chicken is slow-cooked with earthy banana blossoms in a fragrant, spicy gravy. This traditional recipe brings a unique texture and flavor to the classic chicken curry.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 439.7 calories per serving with 34.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry Base (12 minutes)
Cook the Masala and Chicken (15 minutes)
Combine and Simmer (20 minutes)
Finish and Serve (3 minutes)
Add 1/4 cup of thick coconut milk or a paste of 10-12 soaked cashews during the last 5 minutes of simmering for a richer, creamier texture.
Use 500g of boneless, skinless chicken thighs or breast, cut into bite-sized pieces. Reduce the final simmering time by 5-7 minutes as boneless chicken cooks faster.
Omit the chicken. Increase the potatoes and add 1 cup of boiled chickpeas or 200g of fried paneer cubes along with the banana blossom for a hearty vegetarian curry.
Increase the number of green chilies to 5-6 or add 1/2 teaspoon of freshly ground black pepper along with the other powdered spices.
Banana blossom is an excellent source of both soluble and insoluble fiber, which promotes digestive health, aids in regular bowel movements, and helps manage blood sugar levels.
Chicken provides all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic offers potent natural anti-inflammatory and antioxidant benefits, which help combat oxidative stress and support a healthy immune system.
Banana blossom is a good source of minerals like potassium, which is vital for heart health and blood pressure regulation, and iron, which is crucial for preventing anemia and carrying oxygen in the blood.
Grease your hands with oil to prevent sap stains. Peel off the tough outer purple layers. The small florets underneath need to be cleaned by removing the hard, matchstick-like pistil and the small, translucent petal. The tender inner core can be chopped directly. Immediately soak all edible parts in turmeric water to prevent browning.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. However, the distinctive pungent taste will be missing.
Yes, it's a well-balanced dish. The banana blossom is rich in fiber and minerals, while chicken is an excellent source of protein. The spices like turmeric and ginger have anti-inflammatory properties. It is a wholesome meal, best enjoyed in moderation as part of a balanced diet.
One serving of this dish contains approximately 480-550 calories, depending on the size of the chicken pieces and the amount of oil used. It's a substantial main course.
Koldil Di Murgir Manxo is traditionally served with plain steamed white rice ('gorom bhaat'), which perfectly complements the rich, thick gravy.