Bengali-style Ian-chhiâng Curry

Ingredients

In this Bengali adaptation of Ian-chhiâng, we incorporate traditional Bengali spices and cooking techniques to create a distinct flavor profile. The original Taiwanese dish is typically made with soy sauce and Chinese spices, whereas the Bengali version uses a blend of aromatic spices like cumin, coriander, turmeric, and garam masala. The Bengali-style Ian-chhiâng Curry also has a thicker gravy compared to the original, allowing the meat to soak up the flavors and creating a more robust and hearty dish. We alse have the original recipe for Ian-chhiâng, so you can check it out.

• 500g (1.1 lb) chicken or mutton, cut into pieces 500g (1.1 lb) chicken or mutton, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste) 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
3. 3.
   Add the chicken or mutton pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Add this spice mixture to the pan and stir well to coat the meat.
5. 5.
   Pour in the tomato puree and mix everything together. Cover the pan and let it simmer for about 30 minutes, or until the meat is cooked through and tender.
6. 6.
   Once the meat is cooked, garnish with fresh coriander leaves.
7. 7.
   Serve the Bengali-style Ian-chhiâng Curry hot with steamed rice or Bengali breads.

Treat your ingredients with care...

• Chicken or mutton — Ensure that the meat is cut into evenly sized pieces to ensure even cooking. If using mutton, you may need to increase the cooking time slightly to ensure it becomes tender.

Tips & Tricks

• For an extra kick of heat, add a pinch of Bengali red chili powder or a few drops of hot sauce.
• To enhance the flavor, marinate the meat with the spice mixture for a few hours before cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Bengali-style Ian-chhiâng Curry with steamed rice or traditional Bengali breads like roti or paratha. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Bengali-style Ian-chhiâng Curry in a deep serving dish, allowing the rich gravy to be showcased. Sprinkle some additional garam masala and a drizzle of oil on top for an attractive presentation.