Jackfruit is in profusion this summer.
The nondescript sapling Dada and I discovered in the backyard quite by chance has pleasantly surprised even Grandma with her abundance of fruit this season.
So much that Grandma and Maa have been patiently sending jackfruit dispatches to relatives and neighbours.
And the kitchen has been relentless churning out jackfruit delicacies – delectable dalnas, sinful kalias, fragrant pulaos, even cutlets to cheer up mundane weekday afternoons.
And there’s still more jackfruit !!!
And then one warm cloudless spring-is-melting-into-summer morning, Maa decides to forego the precious Sunday ritual of cooking her delectable chicken curry.
And prepares a enchor murgir korma instead. Chicken paired with jackfruit in a melange of fragrant spices.
Yes, you read it right, not a curry. But a korma.
Ever since our vacation to Calcutta last year, biryanis and kormas have invaded the kitchen, till then a proud stronghold of traditional Bengali cuisine. And Dada and I have kept entreating Maa for yet more Mughlai sin.
Maa’s enchor murgir korma turned out to be sublime. The melt-in-your-mouth jackfruit in perfect bliss with the luscious chicken. Amidst a mellifluous symphony of spices – The subtle hint of asafoetida. The warmth of pepper. The earthy sweetness of fennel. The perfume of cumin and coriander.
Divine !!!!
A must try before the green jackfruit season ebbs away !!!
Enchor Murgir Korma (Chicken and Green Jackfruit Korma)
Ingredients
- 300 g enchor or green jackfruit cut into medium cubes
- 300 g chicken curry cut pieces
- 3 tbsp fried brown onion
- 3 tbsp brown onion paste
- 6 tbsp fresh tomato puree
- 1/2 tbsp ginger paste
- 2 tsp green chili paste
- 1/2 tsp lemon juice
- 1 tsp fennel seeds
- 2 tsp whole cumin seeds
- 1 tsp coriander seeds
- 1 tsp black pepper corn
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2-3 bay leaves
- a pinch of asafoetida or hing
- 2 tbsp mustard oil
- 1/2 tsp ghee
- salt to taste
Instructions
- Marinate the chicken with ginger paste, lemon juice, red chilli powder, turmeric powder and a little salt, keep aside for at least 30 odd minutes.
- Dry roast 1 tsp cumin seeds, coriander seeds, black pepper corn and fennel seeds together, allow the spices to release their aroma. Grind to a fine powder. Dissolve in a little water to make a smooth paste. Keep aside.
- Heat oil in a frying pan, when smoking hot throw in the hing. When the hing releases its fragrance, add the cumin seeds and bay leaves.
- Add the tomato puree and a little salt. Cook till the tomatoes are cooked and the raw smell of tomatoes is no longer there.
- Add the chicken along with the marinade, throw in the green jackfruit, fried onion paste, 2 tbsp of the masala paste (prepared in Step 2) and give it a hearty stir. Continue to cook over a low flame till oil starts to release from the masala.
- Add 1 cup of warm water and bring to a gentle simmer.
- Pressure cook the korma over a low to medium flame. 1 whistle I would reckon. Allow the steam to release on its own.
- Finish with a hearty dollop of ghee and a generous sprinkle of fried onions.
- Serve hot with rice.
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