I don't remember if I posted here before, but I'm a major foodie! I love eating all kinds of food, and after moving out from the parents I started cooking too. Right now I'm trying to master Bangladeshi cuisine, desserts and a few other favourites. Recipe below is a type of curry that's cooked in many Bangladeshi households - it was created when people started experimenting with new, imported ingredients.
Chicken ketchup curry
Ingredients
1 onion
1 tablespoon of garlic paste
1 tablespoon of ginger paste
6 to 7 cardamoms
4 to 5 2 cm cinnamon sticks
Freshly ground black pepper, to taste
Chilli powder, to taste
1.00 kg of chicken on the bone, cut into appropriate pieces
7 to 8 pieces of fresh green chilli
2.00 tablespoons of tomato ketchup
Salt, to taste
Method
Heat some oil in a pot, chop up the onions and fry them for a few minutes on medium heat until they soften and go translucent. Transfer the onions to a bowl and set aside.
In the same pot add the ginger paste, garlic paste and chilli powder and fry for 5 to 6 minutes, adding a little boiling water to the mixture now and again when it starts drying out.
Add the chicken to the spice mixture along with cinnamon sticks, cardamoms, black pepper powder and salt, stirring to mix everything together thoroughly.
Turn the heat down to medium low and cook the dish uncovered for 15 minutes. When it starts to dry out, add 2 cups of boiling water to the pot.
Turn the heat down low and partially cover the pot and cook for a further 30 minutes, adding the onions previously set aside at the 15 minute mark.
After that add the fresh chilli and continue the cooking for anther 5 to 6 minutes. Finally add the tomato ketchup and keep the dish on heat for another 5 to 6 min. Serve with rice.