Bangladesh Curry
If you are looking for a reliable curry recipe, this Bangladesh Curry is one to keep: 17 ingredients, 9 simple steps, ready in roughly 2 hours 30 minutes. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 2h 30m
- Total 2h 30m
- Level Medium
Ingredients
- 4 –6 medium tomatoes
- 1 medium Chopped Onion
- 4 tbsp Vegetable Oil
- 3 Cm (1-inch) piece ginger root
- 2 Garlic cloves
- 1 –2 mild green chillies
- 1 tsp Chopped Coriander
- 1 tsp Ground Cumin
- ¼ tsp Ground Turmeric
- Salt
- Freshly ground black pepper
- 100 ml (30.5 fl oz) water
- 1 Free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
- 2 tbsp Yoghurt
- 1 Lime, or lemon
- 1 small Bunch of coriander leaves
- Cooked rice, to serve
Method
- To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
- Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about 10 minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
- Meanwhile, peel and finely chop the ginger and the garlic.
- Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
- Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
- Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5–10 minutes.
- Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30–40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
- Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
- Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
Tips for the best Bangladesh Curry
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Keep the simmer gentle. A hard boil toughens –6 medium tomatoes and drives off the liquid too fast.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Bangladesh Curry take to make?
About 2 hours 30 minutes in total — roughly under an hour of preparation and 2 hours 30 minutes of cooking.
What can I substitute for –6 medium tomatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Bangladesh Curry recipe hard to make?
It is rated hard: 17 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make Bangladesh Curry ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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