Bengali Chicken Curry with Potatoes

Name: Bengali Chicken Curry with Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Bangladesh
Ingredients: 2 tbsp olive oil; 2 onions; 1 tbsp ginger garlic paste; 2 tomatoes; 1 tsp cayenne pepper; 1 tsp curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 1 tsp ground cumin; 4 chicken breasts; 2 red potatoes; ½ cup cilantro

A Bangladesh dinner. Ready in about 1 hour 10 minutes. Difficulty: medium.

15 minPrep (about)
55 minCook (about)
1 hr 10 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

4 chicken breasts

Fresh & other

2 onions
1 tbsp ginger garlic paste
2 tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
2 red potatoes
½ cup cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

2 tbsp olive oil

Spices & seasonings (5): cayenne pepper, curry powder, garam masala, ground turmeric, ground cumin

1 tsp cayenne pepper
1 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin

How to make it

Steps in our own plain words.

Heat the olive oil in a large pan over medium-high heat.
Cook.
Mix the onions in the hot oil until see-through, about 5 minutes.
Add your ginger-garlic paste plus continue cooking another 5 minutes.
Turn the heat down to medium.
Stir the tomatoes into the mixture.
Heat till the tomatoes are pulpy, 5 to 10 min.
Season with cumin, turmeric, garam masala, curry powder and the cayenne pepper.
Cook.
Stir another 5 minutes.
Add the chicken and potatoes to the mix in the pan.
Simmer, till your potatoes are tender plus your chicken is no longer pink in your center, about 20 minutes.
Stir every so often.
Sprinkle the cilantro over the mix and continue simmering another 10 minutes.
Serve hot.