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Goalondo Steamer Chicken or Boatmen Style Chicken Curry

Trisha Rudra
360 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Goalondo Steamer Chicken or Boatmen Style Chicken Curry RECIPE

A simple, hearty chicken curry that was first cooked on the Goalondo Steamer that would be ferrying passengers across the Padma river during the 19th century, in erstwhile East Bengal (present day Bangladesh). The deckhands on board the steamer would cook this curry using a bare-minimum number of ingredients. Today, this recipe is one of the lost gems of Bengal.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Simmering
  • Basic recipe
  • Egg Free

Ingredients Serving: 2

  1. chicken with bone – 500 gms
  2. onions – 2 large or 4 small, roughly chopped
  3. ginger – 1 inch piece, roughly chopped
  4. garlic – 8 to 10 cloves, roughly chopped
  5. Green chilies – 4 to 5, chopped
  6. turmeric powder – 1 tbsp
  7. salt to taste
  8. mustard oil – 5 to 6 tbsp or about 1/2 cup


  1. Wash and drain the chicken pieces. Roughly chop the onion, garlic and ginger.
  2. Marinate the chicken with the MO, turmeric and chopped g-g, onion and chilies (except the salt) for at least 5 to 6 hours, or up to 12 hours. (If you’re short on time, marinate for 1 hour and refrigerate.)
  3. Heat a thick-bottomed pan, and tip the marinaded chicken with the masalas into the pot.
  4. Saute on high for 3 to 5 mins, and then, lower the flame and cover and cook until chicken is tender. (Keep checking, add 1/2 a cup of water if needed)
  5. Serve with piping hot rice, green chilies, some chopped onions and a few wedges of lime!

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