Bengali Chicken Curry With Potatoes Recipes

BENGALI CHICKEN CURRY WITH POTATOES

Bengali Chicken Curry with Potatoes image

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.

Provided by tanj

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 12

Ingredients

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 pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

Steps:

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.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g

BENGALI CHICKEN AND POTATO CURRY RECIPE: HOW TO MAKE BENGALI CHICKEN AND POTATO CURRY RECIPE AT HOME | HOMEMADE BENGALI CHICKEN AND POTATO CURRY RECIPE - TIMES FOOD

Bengali Chicken and Potato Curry Recipe: How to make Bengali Chicken and Potato Curry Recipe at Home | Homemade Bengali Chicken and Potato Curry Recipe - Times Food image

Want to treat your family with authentic Bengali Chicken Curry with Potatoes? Try this easy Bengali Chicken and Potato Curry recipe with step by step instructions!If you are a fan of Bengali cuisine, then you must try this easy Bengali Chicken and Potato Curry recipe. A delicious and authentic dish, this bengali chicken curry with potatoes recipe will become your favourite. The best part is that you can prepare this bengali chicken and potato curry recipe in just an hour and serve it for meals. This chicken potato curry recipe is so easy that you can make it without much efforts and still enjoy a meal that tastes truly amazing. You can pair this Bengali chicken recipe with rice or pulao and it can also be enjoyed with chapatis. All you need to cook this non-vegetarian recipe is chicken, potato, chopped onion, tomato and a perfect combination of spicy masalas like garam masala, cumin, cayenne pepper etc. Serve this delectable chicken dish on occasions like kitty party, potluck and even a family get-together and it will be loved by all. So, if you are a fan of spicy foods, try this lip-smacking Bengali chicken curry and relish with your family and friends.

Provided by TNN

Categories Dinner

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

1 sprig mint leaves
4 Numbers potato chopped into cubes
4 Numbers tomato diced
4 Numbers onion diced
1 kilograms chicken
3 tablespoon virgin olive oil
2 teaspoon turmeric
2 teaspoon garam masala powder
2 teaspoon cayenne pepper
2 teaspoon curry powder
2 tablespoon garlic paste
2 tablespoon ginger paste
2 teaspoon cumin
As required water

Steps:

To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.
Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.
Mix cayenne pepper, garam masala, curry powder, cumin and turmeric, salt and cook all the spices for 3 minutes.
Add chopped potatoes and chicken to the pan and stir to mix all the ingredients completely. Cook for 5 minutes while stirring occasionally. Then add enough water to submerge the potatoes and chicken. Cover the pan and cook for 20 minutes.
Finally, turn off the flame and garnish the authentic chicken curry with mint leaves. Serve hot.

Nutrition Facts : ServingSize 1 bowl, Calories 444 cal

HOME STYLE BENGALI CHICKEN CURRY

Home style Bengali Chicken Curry image

A Bengali chef gave me this recipe when I used to work in an Indian restaurant, he called it "The Staff Curry". Enjoy!

Provided by aljo87

Time 45m

Yield Serves 4

Number Of Ingredients 15

Ingredients

500 grams Chicken thighs (Skin removed, chopped in half)
3 medium onions
2 tablespoons of Garlic and Ginger paste (Fresh)
2 Bay Leaves
2 Inch piece of Cinnamon stick
5 Green Cardamom pods
1 and a quarter tablespoons of Coriander powder
1 tablespoon of Cumin powder
Quarter Teaspoon of Turmeric Powder
1 Teaspoon of Salt
Half Teaspoon of Red Chili Powder
Half Teaspoon of Madras Curry Powder
3-4 Tablespoons of Vegetable oil
Fresh Coriander to Garnish
180ml of Boiling water from Kettle

Steps:

Heat the oil in a heavy based pot on a medium heat, then add chopped Onions, Bay leaves, Cardamom pods, Cinnamon and 1 teaspoon of salt. Cook on a low to medium flame, stirring occasionally, until Onions are translucent about 8-10 minutes.
After Onions have been cooking for around 8-10 minutes, add 2 tablespoons of Garlic and Ginger paste, stir and cook for a further 5-7 minutes, again stirring to make sure it doesn't burn. (Don't use the G&G in jars it doesn't taste the same as fresh, I buy the Raj frozen minced Garlic and Ginger from Morrison's, Asda etc, it's 100% fresh.
Now add the Spice! Add your Coriander powder, Cumin powder, Chili powder, Curry powder and Turmeric powder. Mix and stir the mixture well and cook on a low heat until the oil separates from the masala, about 5-7 minutes. Again stir frequently to avoid mixture burning.
Add your skinless Chicken thighs and mix well, coating them in the Onion mixture. Cook them for 3-4 minutes stirring on a medium heat. (I use on the bone thighs, skin removed, that I chop in half with a Cleaver or Heavy knife)
Now boil the kettle. Add 180ml of boiling water to the mixture and stir and mix well. Cover and cook on a low flame, stirring now and again, until the Chicken is cooked through. It usually takes about 15-20 minutes. Stir in some fresh chopped Coriander once the Chicken is done.
Taste the Curry to see if you want to add anymore salt. Serve with Basmati Rice or Chapati's. Enjoy!
NOTE you can get creative with this dish by adding either Potatoes, Vegetables or Chana Dall. I like to add some grated lemon rind.

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