Bengali Chicken Curry Recipe
This Bengali Chicken Curry Recipe features tender chicken simmered with potatoes in a fragrant blend of spices, tomatoes, and onions. A comforting, rich, and flavorful dish that pairs beautifully with rice or naan.
4 Servings
Ingredients
- 2 tablespoons olive oil or mustard oil for an authentic touch
- 2 large onions finely diced
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes finely diced
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 boneless skinless chicken breasts, cut into bite-sized pieces (or bone-in for enhanced flavor)
- 2 large red-skinned potatoes chopped into cubes
- ½ cup fresh cilantro chopped (for garnish)
- Salt to taste
Instructions
Prepare the Aromatics
- In a large skillet or heavy-bottomed pan, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onions and sauté for approximately 5 minutes, or until they become soft and translucent.
- Next, incorporate the ginger-garlic paste, stirring continuously for another 5 minutes until the raw aroma dissipates and the mixture turns golden.
Build the Spice Base
- Reduce the heat to medium and add the diced tomatoes to the pan. Stir occasionally, allowing them to soften and break down over the course of 5-10 minutes, forming a thick, pulpy base.
- Once the tomatoes have cooked down, introduce the cayenne pepper, curry powder, garam masala, turmeric, and cumin to the mixture. Stir thoroughly, ensuring the spices evenly coat the aromatics. Allow the spices to cook for an additional 5 minutes, stirring frequently to enhance their depth of flavor.
Cook the Chicken and Potatoes
- Add the chicken pieces and chopped potatoes to the skillet. Stir well to ensure they are fully coated with the spice-infused base.
- Lower the heat, cover the pan, and allow the mixture to simmer for approximately 20 minutes, stirring occasionally to prevent sticking. This process allows the chicken to absorb the flavors and the potatoes to become tender.
Final Simmer and Garnish
- Once the chicken is cooked through and the potatoes are fork-tender, sprinkle chopped fresh cilantro over the curry. Let the dish simmer uncovered for an additional 10 minutes, allowing the flavors to meld further.
- Serve hot with steamed basmati rice, naan, or roti.
Notes
To make this Bengali Chicken Curry gluten-free, ensure the following:
- Verify that your curry powder and garam masala are certified gluten-free, as some spice blends may contain additives.
- If using store-bought broth instead of water, check that it is gluten-free.
- Serve with gluten-free naan, rice, or millet roti as an alternative to traditional wheat-based bread.