Bangladeshi Murgir Jhol with Coriander Chutney

Murgir Jhol, one of Bangladesh’s favourite curries….

Refat, a guest cook through our charity connection with Bristol Refugee Rights, cooked this meal for us here at The Spicery and it was an instant favourite with the team! Murgir jhol is a classic Bangladeshi chicken and potato curry which is traditionally quite fiery, so we’re serving it here with a poppy seed and cucumber raita to cool it down.

On the side we’ve also got a charred green chilli and coriander chutney, fragrant rose-infused khichdi and delicious and moreish deep fried aubergine topped with tangy chaat masala.

45 minutes

1 hour 10 minutes

3/5

In stock
£8.00

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KHICHDI SPICES: Rose, toasted cumin, cinnamon, turmeric, bay, green cardamon

CURRY GROUND SPICES: Chilli, fenugreek, turmeric, toasted coriander, toasted cumin, cinnamon, green cardamon, clove, black pepper, black cardamon

CURRY WHOLE SPICES: Mace, bay, cinnamon

CORIANDER CHUTNEY BLEND: Green chilli, green pepper, garlic, onion, tamarind (tamarind, cornstarch), coriander leaf

RAITA BLEND: White pepper, cumin, mint, coriander leaf, poppy seeds

AUBERGINE SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli

CHAAT MASALA: Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida

  • 500g diced chicken (thighs are best)
  • 2 medium onions
  • Fresh ginger - finely chopped to make 1 tbsp
  • 5 cloves of garlic
  • 250g floury potatoes
  • 1 large aubergine
  • ½ cucumber 
  • 2 green chillies (seeds removed if you want less heat)
  • 25g bunch of coriander 
  • 1 lemon
  • 150g natural yogurt (full fat is best) 
  • Oil for frying (sunflower or vegetable oil)
  • 2 tbsp plain flour
  • A pinch of sugar
  • 200g basmati or standard long grain rice (not easy cook)
  • 75g red lentils