Food: the all Bangladeshi chicken curry

This is possibly the easiest way to make a chicken curry. And it sure does taste authentic. Before anything you need to wash the chicken and drain the water by placing the chicken pieces on a strainer. I even use a paper towel to pat them dry. This enhances taste and color. Once its dry, coat them with 1 tsp turmeric, and juice of one lemon. 

Ingredients you need to blend together:

1 large onion
1 large tomato
6/7 cloves of garlic
1 tsp cumin seeds toasted
1 tsp coriander seeds toasted
1 tsp chili powder (per taste)

Pour this puree over the chicken pieces and let this sit for half an hour before you start cooking. 

Now heat oil in a wok, and once its hot pour the marinated chicken in with all the gravy. Over medium high heat you will stir once in awhile but do not cover. It will splatter, but don't give up! 

It will take awhile to get the gravy thicken and the oil separate. At this time pour in 1 1/2 cup of hot water.  

Check for salt and adjust according to taste. After the water boils up, cover and cook over medium heat. Throw in some fresh green chilis at this time. 

You will know its done, when you see the oil rise on top of the gravy. 

Indulge with rice or hot naan!