Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes

tanj 3

"A delicious authentic recipe of chicken curry. I've had this almost every day growing up."
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1 h 30 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Heat oil in large pan on medium-high heat. Sauté onions until translucent. Add ginger garlic paste, stir for 5 minutes.
  2. Turn heat to medium, add tomatoes, stir until pulpy. Optionally you can add tomato paste for a thicker, sweeter taste. (You can optionally puree this mixture in a blender for a more creamy, smooth sauce.)
  3. Add all spices, stir for 5 minutes.
  4. Add chicken and potatoes, and let them cook for 20 minutes, stirring occasionally.
  5. When the chicken and potatoes are cooked, garnish with cilantro, and simmer on medium-low for 10 minutes. Serve over white rice.



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