Chicken Curry with Banana Blossom: A Bengali-Style Mochar Murgh

Remove the tough outer petals of the banana blossom until you reach the pale, tender inner layers. Quarter it lengthwise, then slice thinly. Soak the slices in water with a tablespoon of lemon juice or a little yogurt for 10 minutes to prevent browning and reduce bitterness. Drain and squeeze dry.

In a bowl, mix the chicken pieces with turmeric, red chili powder, coriander powder, cumin powder, half the ginger-garlic paste, and salt. Let it sit while you prep the rest.

Heat mustard oil in a large pot over medium heat until it just begins to smoke. Add the chopped onion and cook until golden brown, about 5-7 minutes. Add the remaining ginger-garlic paste and green chilies, and cook for another minute until fragrant.

Add the marinated chicken to the pot and cook, stirring occasionally, until the chicken is sealed and lightly browned, about 5 minutes. Add the chopped tomato and cook until it softens and the oil starts to separate, about 3-4 minutes.

Stir in the prepared banana blossom and cook for 2 minutes. Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and cook until the chicken is tender and the banana blossom is soft, about 15-20 minutes. Stir occasionally to prevent sticking.

Stir in the garam masala and adjust salt to taste. Simmer uncovered for 2-3 minutes to thicken the gravy if needed. Garnish with fresh cilantro and serve hot with steamed rice or roti, with lime wedges on the side.