Feel the gentle heat? Make sure the flame is not turned up too high: it could scorch.
Toss it all in and pay attention to the sizzle. Resist the urge to adjust the initial arrangement. Let the pieces lie where they have fallen. The sizzle will lessen as the heat differential reduces. Things will start warming through.
When it starts to cook - stir gently. Carefully. Just a little bit. Expose the un-seared sides to the thrumming heat. Wait for the transfer.
Now you're really cooking.
Think about fluidity: let it seep slowly into the pulsing heat. Don't pour: it might arrest the process. Just as much as can be absorbed and burned off.
Smell to check on stage. The fresh new aroma is also a bit raw. Distinct and identifiable parts, yet to yield up their flavors to each other.
Season. Hit all the notes: high, low and in-between. Stop before its just enough...trust synergy to take you that last distance.
You'll know when it's done. The aroma will be complex and layered. Pieces will have fit together in repose, settled. A melded whole.
Turn off the heat. Watch the simmer fade as stillness arrives.
Garnish with something sweet and tangy.
By the way, you can produce a comforting Bengali chicken curry like this too.
Bengali chicken curry: Marinate bone-in chicken with -
Red chilli powder
Follow directions above.