Description
Spicy Bengali chicken curry dances with tender potatoes, weaving classic Indian flavors into a soul-warming dish. Fragrant spices and rich gravy invite you to savor each delectable bite of culinary tradition.
Ingredients
Scale
Meat and Protein:
- 4 skinless, boneless chicken breasts, cut into bite-size pieces
Vegetables and Herbs:
- 2 large onions, diced
- 2 large tomatoes, diced
- 2 large red-skinned potatoes, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon ginger-garlic paste
Spices and Seasonings:
- 1 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
Instructions
- Warm olive oil in a spacious skillet over medium-high temperature, creating a sizzling base for the aromatic foundation of the curry.
- Introduce diced onions to the hot oil, allowing them to become translucent and release their sweet, underlying flavors for approximately 5 minutes.
- Incorporate the vibrant ginger-garlic paste, stirring continuously to prevent burning and develop a rich, fragrant essence.
- Gently fold in diced tomatoes, letting them break down and create a luscious, pulpy consistency that will form the curry’s sauce.
- Sprinkle in the spice blend – cayenne pepper, curry powder, garam masala, turmeric, and cumin – toasting them to intensify their complex flavor profile.
- Carefully add chicken pieces and potato chunks, ensuring each morsel is coated with the spice-infused sauce.
- Reduce heat to a gentle simmer, allowing the ingredients to meld together and cook thoroughly for 20-25 minutes until chicken is fully cooked and potatoes become tender.
- Garnish with freshly chopped cilantro, adding a bright, herbaceous note to the rich curry.
- Let the curry rest for a few minutes to allow flavors to harmonize before serving alongside steamed rice or warm flatbread.
Notes
- Swap olive oil for ghee to enhance traditional Bengali flavor and create a richer, more authentic taste profile.
- Dice potatoes uniformly to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Lower the heat if spices start burning, as burnt spices can create a bitter undertone and compromise the curry’s delicate balance.
- Opt for bone-in chicken thighs or legs for deeper flavor and more tender meat compared to boneless chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg