Light & Nourishing Chicken Curry That Heals Me

Ingredients

• 1.5 kg Bone‑In Chicken Pieces (drumsticks, thighs or a whole chicken cut into large pieces)
• 2 medium Potatoes (peeled and cut into large chunks)
• 1 large Carrot (peeled and sliced)
• 1 cup Green Papaya (peeled and diced; aids digestion)
• 1/2 cup Celery (chopped; optional but adds freshness)
• 1 cup Frozen Green Beans (blanched before freezing; added at the end)
• 1 large Onion (half sliced, half for puree)
• 1 large Tomato (for puree)
• 1.5 tablespoon Fresh Ginger (finely grated)
• 1 tablespoon Panch Phoron (Bengali five‑spice blend; can be homemade or store‑bought)
• 1 dry Bay Leaf
• 4 Green Cardamom Pods
• 1 small Cinnamon Stick
• 1 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Chili Powder (optional for mild color and flavor)
• 0.5 teaspoon Ground Black Pepper
• 1 teaspoon Salt (or to taste)
• 4 tablespoon Vegetable Oil (neutral oil for tempering spices)
• 2.5 cup Hot Water (adjust for desired broth consistency)

Instructions

1. Prepare Vegetables

   Peel and chop the onion (half sliced, half reserved), carrot, potatoes, green papaya, and celery. Grate the ginger. Keep the pieces relatively large so they hold shape after cooking.

   Time: PT12M

2. Make Onion‑Tomato Puree

   In the blender, combine the sliced half of the onion, the large tomato, and optional garlic cloves. Blend until smooth.

   Time: PT5M

3. Temper Whole Spices

   Heat 4 Tbsp oil in the pressure cooker over medium heat. When the oil is hot, lower the flame and add the bay leaf, green cardamom pods, cinnamon stick, and panch phoron. Sauté until the spices sizzle and turn fragrant, being careful not to let them burn.

   Time: PT5M

   Temperature: medium heat

4. Add Puree and Aromatics

   Stir the onion‑tomato puree into the spiced oil, then add the chopped celery and grated ginger. Cook for about 1 minute, stirring constantly.

   Time: PT2M

   Temperature: medium heat

5. Introduce Chicken

   Add the bone‑in chicken pieces to the pot, coating them with the spice‑infused mixture.

   Time: PT2M

   Temperature: medium heat

6. Season the Base

   Sprinkle turmeric powder, Kashmiri chili powder (if using), ground black pepper, and salt over the chicken. Stir briefly to distribute the spices.

   Time: PT1M

7. Add Remaining Vegetables

   Add the chopped potatoes, carrot, and green papaya (celery was added earlier). Mix gently.

   Time: PT1M

8. Pour Water and Bring to Pressure

   Add 2½ cups hot water, stir, and close the pressure cooker lid. Bring to full pressure on high heat, then reduce to low.

   Time: PT1M

   Temperature: high heat to build pressure

9. Pressure Cook

   Cook at low pressure for 15 minutes.

   Time: PT15M

   Temperature: low pressure

10. Natural Pressure Release

    Turn off the heat and allow the pressure to drop naturally (about 10 minutes).

    Time: PT10M

11. Add Frozen Green Beans

    Open the cooker, add the frozen green beans, and simmer for another 5 minutes until they are heated through.

    Time: PT5M

    Temperature: medium heat

12. Final Taste Check and Serve

    Adjust salt if needed, turn off the heat, and serve the jhol hot with steamed rice, roti, or bread.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

50 g

Fat

20 g

Fiber

5 g