Bengali Chicken Curry with Potatoes Recipe

Delicious real chicken curry. I had this virtually daily as a kid. Blend the onions and tomatoes before adding the chicken and potatoes for a creamier sauce.


– 2 tablespoons olive oil – 2 large onions, diced – 1 tablespoon ginger-garlic paste – 2 large tomatoes, diced – 1 teaspoon cayenne pepper, or more to taste – 1 teaspoon curry powder – 1 teaspoon garam masala – 1 teaspoon ground turmeric – 1 teaspoon ground cumin – 4 skinless, boneless chicken breast halves - cut into bite-size piece – 2 large red-skinned potatoes, chopped – ½ cup fresh cilantro


Warm up the olive oil in a big pan over medium-high heat. In hot oil, cook and stir the onions for about 5 minutes, or until they turn clear. 

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After you add the ginger-garlic paste, cook for another 5 minutes. Turn down the heat to medium-low. Add the tomatoes and stir them in

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 Cook for 5 to 10 minutes, or until the tomatoes are soft. Sprinkle the curry powder, cumin, cayenne pepper, and garam masala on top. Cook and stir for another 5 minutes.

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The chicken and potatoes should be added to the pan along with the other ingredients.

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Rotate the potatoes on a regular basis for approximately twenty minutes, or until they have reached the desired level of tenderness and the chicken has lost its pink color in the center.

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Following the addition of the cilantro, the cooking time will increase by ten minutes on average. Get it hot, and then serve it.

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368Calories 10gFa t42gCarbs 28gProtein 

See Also

Chef John's Chicken Tikka Masala Recipe