Chicken Chicken Curry


There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
6 servings


  • 3 tablespoons olive oil

  • 1 red onion, thinly sliced, divided

  • salt to taste

  • 1 bay leaf

  • 1 tablespoon water

  • 1 tablespoon ground turmeric

  • ½ teaspoon chili powder

  • ½ teaspoon paprika

  • 2 tablespoons ground ginger

  • 2 tablespoons minced garlic

  • 1 tablespoon water

  • 2 ¼ pounds skinless, boneless chicken breast, cut in bite-sized pieces

  • 1 tomato, thinly sliced

  • ¼ teaspoon white sugar

  • 3 cardamom pods, lightly crushed

  • 3 whole cloves

  • 1 (2 inch) cinnamon stick

  • 1 tablespoon ghee (clarified butter)

  • 1 tablespoon water

  • 1 tablespoon ground coriander

  • 1 bunch cilantro, chopped


  1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

  2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

  3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Nutrition Facts (per serving)

289 Calories
13g Fat
8g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 289
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 93mg 31%
Sodium 84mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 34g
Vitamin C 8mg 41%
Calcium 54mg 4%
Iron 2mg 13%
Potassium 419mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love