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Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
tanj

tanj

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Tami Baity
38

Tami Baity

11/17/2010

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 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!

blessedchef
25

blessedchef

9/20/2010

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 stir fry today. It sounds like a 3 or 4 rating.

neenah
21

neenah

7/22/2010

Excellent recipe-I have made this dish many times. My ex-is from bangladesh. I always top off with fresh lemon, also i added fresh mushrooms.

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