Chicken Kasha and Duck Vindaloo Recipe

Chicken Kasha Recipe in Bengali Style


Chicken: 8 pieces
Whole black cardamom: 5 gm
Small cardamom: 2 gm
Cinnamon: 5 gm
Whole coriander: 10 gm
Whole pepper: 5 gm
Whole fennel: 2 gm
Whole red chilly: 5-6 pieces
Ghee: 100 gm
Boiled onion paste: 150 gm
Ginger paste: 40 gm


Warm ghee in a pan and add the whole spices. As the spices begin to splutter add the onion paste and stir till it turns a lovely golden brown. Add the ginger paste and stir till the ginger is cooked. This is when you add the chicken pieces one by one. Make sure you cook on a low heat adding a little water from time to time. You must take care so the chicken does not burn. Season with salt and cook till the chicken is tender. Chicken Kasha tastes best with luchi, paratha or pulao.

Duck Vindaloo - Goan Duck Curry Recipe


1 Duck cut into 10 pieces
Vinegar: ½ cup
Ginger (bruised): 1tablespoon
Garlic (ground): 1tablespoon
Dried Red chilies (ground): 2 tablespoon
Coriander (roasted and ground): 1tablespoon
Cumin (roasted and ground): 1tablespoon
Cloves (roasted and ground): 5
Green cardamom (roasted and ground): 5
Cinnamon (roasted and ground): 6
Salt: ½ tablespoon
Mustard oil: 200gm
Bay leaf: 6
Peppercorns: few


Steep the duck in the vinegar and add spices. Marinate for 18-24 hours, turning once. Use a glass or ceramic utensil for marinating. Heat the mustard oil in a deep stainless steel pan and put in the meat. Add three bay leaves and a few peppercorns.Turn down the heat and simmer on a slow fire for two hours until the meat is tender. Serve hot with plain boiled rice.