Fowl curry

Ingredients
Desi chicken 500gms
Chicken eggs 5
Peeled whole Potatoes 5
Fried onion slices ground 1cup
Garlic coarsely ground 1tbsp
Ginger paste 1tbsp
Raw papaya paste 1cup
Green chilly coarsely ground 4
Sour curd 1/2 cup(in lassi form with 1/2 cup water)
Roasted whole cumin seeds 1tsp
Turmeric 2tsp
Red chilly powder( kashmir) 2tsp
Cinnamon stick 1 inch
Mustard oil 1tbsp
Sugar 2tsp
Salt
Hot water 4 cups

Procedure

Clean, wash and pat dry chicken pieces. Marinate with half of all the pastes. Keep aside for half hour.
Boil eggs till done in salted water.
Make light cuts over the eggs and marinate with salt, turmeric and with little red chilly powder.
Heat mustard oil in a big kadhai or pan. Deep fry the potatoes with a pinch of salt and turmeric. Keep aside. Shallow fry the eggs for a minute and keep aside.
Add sugar in the hot oil and let it caramalise till golden. Add all the pastes and saute till oil separates.
Add marinated chicken and fry till the spices coat all the pieces well. Saute for 10 mins with sprinkle of hot water so that the spices do not burn. Till the oil separates.
Add curd, cinnamon stick, roasted whole cumin, turmeric,fried potates,salt and saute till another 5mins.
Transfer this curry to a pressure cooker and add the remaining hot water. Cook in high till 2 whistles.
Simmer low for 10 to 15 mins.
Put off the gas and wait till it cools down and opens easily.
Just before serving add the fried eggs and reheat for 1min.

Serve this curry with chapatis, naan, rumali rotis or hot rice.
Diced onions, green chilles and lemon wedges as a salad is a must.

The word fowl has a British feel. Popularly used during the Raj period. Even today in kolkata some restaurants address chicken as fowl.