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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- 1 kg chicken (thigh and drumstick)
- 3 medium potatoes cut into big cubes
- 2 large onion thinly sliced
- 2 medium tomatoes chopped or 3 tbsp tomato paste
- 2 inch ginger paste / finely grated
- 5-6 cloves garlic paste / grated
- 3-4 cardamom
- 1 inch cinnamon
- 3-4 cloves
- 7-8 peppercorn
- 1-2 dry red chilli
- 1 tbsp turmeric powder
- 1 tsp red chilli powder or as per taste
- 2 tbs cumin powder
- Salt to taste
- 1 tsp garam masala
- 5 tbsp oil
- A few coriander leaves for garnish
- Wash the chicken thoroughly and set aside. Cut the large pieces into smaller chunks
- Heat a large frying pan/kadhai and add oil. Add the onion and fry until golden brown
- Add the ginger, garlic, whole spices and fry for a minute
- Add the chicken and potato pieces and fry for 3-4 minutes
- Add tomatoes, turmeric powder, red chilli powder, cumin powder, salt and mix well
- Cook until the tomatoes are cooked and oil separates
- Add 2 cups of warm water and mix well. Simmer covered for about 20 minutes until the chicken and potatoes are completely cooked
- Turn off the heat. Add garam masala and mix well
- Garnish with coriander leaves and serve hot with roti or rice