Roadside Café Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

This is our approximation of the aromatic simmered chicken we ate one morning in western Bangladesh (see “Dawn”). We like to serve a green salad or cucumber slices on the side, for a contrast in texture and a cooling balance to the medium-hot chile hit of the gravy. Leftovers are delicious.


  • 6 chicken drumsticks
  • 1 tablespoon vegetable oil, raw sesame oil, or peanut oil
  • 2


Rinse the drumsticks and peel off the skin if you wish. Use a cleaver to chop each one into three pieces. Check the cut surfaces and discard any bone fragments. Rinse well with cold water and set aside.

Heat the oil and ghee or butter in a wide heavy pot over medium-high heat. When hot, toss in the spice blend, cloves, cinnamon stick, and bay leaves and stir until aromatic, 2 to 3 minut