Goalondo.... a small station at the confluence of the Padma and Brahmaputra, of undivided Bengal in the pre-Independent India from where the Eastern Bengal Express from Sealdah terminated. The Goalondo steamer then travelled upto Narayangunj in Dacca, thereafter to different destinations. The story and recipe is about the boatmen of the steamer who cooked the country chicken curry in the most rustic way, yet it tasted so well that it became a legend sort of, made alive by writers of both sides of Bengal, various journals and articles. It became as famous as other historical dishes like the Dak Bungalow Chicken Curry or the Railway Mutton Curry.
It was a simple, rustic curry prepared with few basic spices by the boatmen of Goalondo steamer. Those who have travelled the route had spoken so highly about it that it came down to us through generations and inspired us to recreate it in our kitchen. With no souring agent used to marinate or use of garam masala, it tasted heavenly, they say. Why? no one knows.
Information Source: A Times of India Article by Pritha Sen
Recipe Source : Quite a few blog recipes/journals
Let us see how they did it as the sources say.
Chicken : 1kg
Onion : 2
Garlic : 10-15cloves
Ginger : 2inch
Dry Red Chilli : 6-8
Mustard Oil : 5tbsp + 1tbsp
Salt : As required
Turmeric : 1tsp
Wash the chicken pieces thoroughly.
Soak the dry red chillies in hot water for 1hour and grind into a paste.
Peel and wash the onion, garlic and ginger.
Roughly chop the onion, garlic and ginger.
Marinate the chicken with 1tbsp of oil and all other ingredients.
Heat the rest of the oil in a wok.
Put in the marinated chicken.
Cover cook at low heat stirring occasionally till the chicken is cooked thoroughly.
Water will release from the chicken itself, no need to add water.