Keora is so much popular in ‘Khulna’ district of Bangladesh. It’s a type of citrus fruit grown in the Sundarbans.

Ingredients:

⦁ 01kg. chicken bone less or with bone

⦁ 01 cup shredded onion

⦁08-10 Keora

⦁ 01 tbsp. garlic paste

⦁ 01 tbsp. ginger paste

⦁ 01 tsp. turmeric powder

⦁ 01tsp. coriander powder

⦁ 01 tsp. cumin powder

⦁ pinch of cumin seed

⦁ 01 pcs bay leaf

⦁ 02 pcs dry red chili

⦁ 2-3 pcs green chili

⦁ 01 inch cinnamon sticks

⦁ 04 pcs cardamom

⦁ 4-5 pcs cloves

⦁ 8-9 pcs black pepper corn

⦁ 01 tsp. mixed hot spices powder

⦁ Salt as per taste

⦁ Oil for cooking

For marination

⦁ 01 tbsp. garlic paste

⦁ 01 tsp. ginger paste

⦁ 01 tsp. turmeric powder

⦁ 01 tsp. cumin powder

⦁ 01 tsp. dry red chili powder

⦁ 01 tbsp. salt

Method:

1. Marinate the chicken with garlic paste, ginger paste, turmeric powder and salt then keep it 30 minutes for rest.

2. Shallow fry the marinated chicken on medium high heat.

3. Make the pan medium high heat then roast bay leaf, cinnamon stick, cardamom, cloves, dry red chili, cumin seed, black cumin, put oil after 01 minutes. When oil will be heat then add shredded onion and stir well, after onion become brown add garlic paste, ginger paste, turmeric powder, cumin powder, coriander powder, salt, green chili and continue stir until oil will come out from gravy.

4. Add fried chicken on the gravy and mixed well. After few minutes add 01 cup hot water and keep it on high heat for about 4-5 minuet. Adjust with salt, sprinkle the mixed hot species powder, Keora fruits and green chili.

5. Cover the chicken curry and keep it on simmering point for about 10 minutes. After finish cooking enjoy with steam rice, yellow fried rice or roti.