Chicken Papaya Curry
A light, wholesome Bengali curry where tender chicken is simmered with soft green papaya and potatoes in a fragrant, soupy gravy. It's a comforting, everyday meal, perfect with steamed rice.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
- Mix thoroughly to coat each piece. Set aside to marinate for at least 15-20 minutes.
Sauté Vegetables
- Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency.
- Carefully add the potato and papaya cubes. Sauté for 5-7 minutes, stirring occasionally, until they are lightly golden on the edges.
- Remove the vegetables with a slotted spoon and set them aside.
Prepare the Masala Base (Koshano)
- In the same pan, add the remaining 2 tbsp of mustard oil. Once hot, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
- Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
- Add the ginger and garlic pastes. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
- Add the chopped tomato and cook for 4-5 minutes until it breaks down and becomes mushy.
Cook the Chicken
- Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder. Stir for 1 minute.
- Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 7-8 minutes, until the chicken is well-seared and the masala coats it evenly.
- Add the sautéed potato and papaya cubes back into the pan. Gently mix everything together for a minute.
Simmer the Curry (Jhol)
- Pour in 3 cups of hot water. Add the remaining 1 tsp of salt, sugar, and the slit green chilies. Stir well.
- Bring the curry to a vigorous boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and the vegetables are fork-tender.
- The gravy should be thin and soupy, which is characteristic of a Bengali 'jhol'.
Finish and Rest
- Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry.
- Gently stir, then cover the pan again and let it rest for 10 minutes. This step, known as 'dum', allows the final aromas to meld beautifully.
- Garnish with fresh chopped coriander leaves before serving.
- Serve hot with steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only firm, green (unripe) papaya. Ripe papaya is too sweet and will turn to mush.
- 2Heating mustard oil until it's lightly smoking is a crucial step to mellow its pungent flavor.
- 3Using hot water for the gravy helps maintain the cooking temperature and results in more tender chicken.
- 4Don't skip the final resting period with ghee and garam masala; it elevates the flavor of the curry significantly.
- 5This curry is meant to be light and soupy ('jhol'). Avoid making the gravy too thick.
Adapt it for your goals.
Vegetarian Version
Replace chicken with 300g of paneer cubes (add them in the last 5 minutes of simmering) or other vegetables like drumsticks (shojne data) or raw banana (kanch kola).
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 tsp of regular red chili powder along with the other powdered spices.
With YogurtWith Yogurt
For a slightly richer gravy, you can add 2 tbsp of whisked yogurt after the tomatoes have cooked down. Make sure to cook it on low heat until the oil separates.
Why this is on our healthy list.
Aids Digestion
Green papaya is rich in papain, a natural enzyme that helps break down proteins, making this curry exceptionally easy to digest and beneficial for gut health.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Boosts Immunity
The combination of spices like turmeric, ginger, and garlic, along with vitamins from the vegetables, provides anti-inflammatory and antioxidant benefits that can help strengthen the immune system.
Frequently asked questions
Yes, it is considered a very healthy and light dish. It's low in fat, uses minimal spices, and is not heavy on the stomach. The green papaya contains the enzyme papain, which aids digestion, and the chicken provides lean protein. It's a classic comfort food often recommended during recovery from illness.