Bengali Chicken Curry with Potatoes
Few chicken recipes are as satisfying as a well-made Bengali Chicken Curry with Potatoes. The star here is chopped onion, supported by a short list of everyday ingredients. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 2 tbsp Olive Oil
- 2 Chopped Onion
- 1 tbsp Ginger Garlic Paste
- 2 Tomato
- 1 tsp Cayenne Pepper
- 1 tsp Curry Powder
- 1 tsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 4 Chicken Breast
- 2 large Red Potatoes
- ½ cup Cilantro
Method
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
- Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Tips for the best Bengali Chicken Curry with Potatoes
- Keep the simmer gentle. A hard boil toughens chopped onion and drives off the liquid too fast.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
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
Is this Bengali Chicken Curry with Potatoes recipe medium to make?
It is rated medium: 12 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chopped onion?
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.
Can I make Bengali Chicken Curry with Potatoes ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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