Bengali style chicken curry recipe.
The way I cook meat is highly influenced by Bengali cooking because that’s where I learned cooking meat and seafood. This curry is one of the first dishes I learned to cook – chicken cooked with big chunks of potatoes and served with either steamed rice or roti (flatbread). This style of cooking meat with potatoes is a Bengali specialty, not common anywhere else.
To make this Bengali style chicken curry, I fry the onion, ginger, and garlic in oil. I then add the chicken chunks and potato cubes and fry them for a few minutes. Next, I add tomatoes and powdered spices; and let the tomatoes cook well in the oil. I then add water and simmer until the chicken is completely done. I finish it off with some garam masala and coriander leaves.
My husband says eating meat was a big affair for him as a child. It was fish every day and once week mutton (goat). Chicken has entered the Bengali kitchen much recently. I know a lot of Bengalis who don’t eat chicken, despite their love for meat. This chicken curry is very common in my kitchen and makes great weekday meals. I make this gravy thicker than usual so it tastes better with roti.
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