Jeere Morich diye Murgir Jhol
Jeere-Morich diye Murgir Jhol. Light summer chicken curry. Chunks of papaya. The tart of green mangoes. The earthy comfort of cumin. The wicked fury of pepper. No onions. No garlic.
This is comfort food at its best !!!
Ingredients
- 500 g country chicken curry cut pieces
- 1 small sized green papaya peeled and cut into medium cubes
- 1 small sized green mango peeled and thinly sliced
- 1/2 cup yogurt whipped
- 1 tbsp cumin seeds
- 2 tbsp black peppercorns
- 4 bay leaves
- 1 tbsp black pepper powder freshly ground
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp mustard oil
- 1/4 tsp sugar
- salt to taste
Instructions
- Soak the cumin seeds, 1.5 tbsp black peppercorns and 2 bay leaves in warm water for 15 odd minutes. Drain from water, grind to a smooth paste with very little water. Keep aside.
- Make a paste of the turmeric powder and coriander powder with very little water. Keep aside.
- Heat oil in a Kadhai. Throw in the remaining black peppercorns and bay leaves, allow the spices to splutter.
- Add the chicken pieces, sear over high heat for 3-4 minutes.
- Stir in the turmeric-coriander paste and yogurt, continue to cook over a medium flame till oil starts getting released from the masala.
- Add the papaya cubes, green mango slices and a sprinkle of salt . Give it all a hearty stir.
- Now add the cumin and black peppercorn paste, cook for a further 5 minutes or so. Add 1.5 cups of warm water, bring to a gentle simmer and cook over a medium flame till the chicken and papaya are tender.
- Add the sugar and freshly ground black pepper powder. Adjust seasonings. Serve hot.