Bengali Chicken Curry with Potatoes18 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.” - by tanj
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 368 cal
- 10 g
- 41.6 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"Very Very tastey! My husband and I like a bit more "gravy" so we doubled everything but the chicken and potato with the exception of the cayenne pepper. We used peeled, cubed sweet potatoes instead of..." See more red, because it's what we had on hand, and we prefer them to white flesh potatoes. Total simmer time went up to an hour, but it was totally worth it. The sweet and the spice flavors together were SO good. I would highly recommend starting off by cooking all the spices in the oil first, then adding the onions, tomatoes ect. Then it's a proper gravy. Oh so good, and tastes even better the next night!"
"Cayenne pepper is ground red pepper. You may be able to use crushed red pepper in it's place. This msg is for um ahmed. I have not tried this recipe yet but it looks quite interesting doing the sti..." See morer fry today. It sounds like a 3 or 4 rating."
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