Chicken Curry From Bangladesh Recipes
BENGALI CHICKEN CURRY WITH POTATOES
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
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
BANGLADESH CHICKEN CURRY
I'm doing this recipe from memory because I can't find where I wrote it down. I made it very often so it should be OK. I got it from a young woman from Bangladesh named Anya, if I remember correctly. She used to babysit for my children when we lived in married student housing at the Univ. of Tennessee. I was exposed to many...
Provided by Susan Feliciano
Categories Chicken
Time 45m
Number Of Ingredients 19
Steps:
- 1. Cut chicken breast into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Saute onion and celery in oil until translucent.
- 2. While that is cooking, combine flour and curry powder together in a zip-top bag. Place chicken pieces in bag and shake to coat well. Add chicken pieces to skillet along with the rest of the flour mix. Cook, stirring and turning chicken, until chicken is cooked through.
- 3. Slowly stir in the evaporated milk and cook, stirring constantly, until sauce begins to thicken. Cook, stirring, until the flour taste is gone, about 5 more minutes at a simmer. Remove from heat and stir in sour cream and ketchup until very well combined.
- 4. Serve over a bit of rice, or combine the whole dish with all the rice and scoop up servings. Top with your choice of suggested condiments.
- 5. VEGETARIAN OPTION: I have also done this recipe with cubed firm tofu, exactly as with chicken. Two blocks is about right. You can also freeze the fresh tofu a couple of days before, thaw, and cut into cubes to make this dish. The texture of the tofu changes and becomes chewier.
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