Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes

32
tanj 3

"A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 368 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
  2. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Reviews

32
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Very Very tastey! My husband and I like a bit more "gravy" so we doubled everything but the chicken and potato with the exception of the cayenne pepper. We used peeled, cubed sweet potatoes inst...

Most helpful critical review

Cayenne pepper is ground red pepper. You may be able to use crushed red pepper in it's place. This msg is for um ahmed. I have not tried this recipe yet but it looks quite interesting doing t...

Very Very tastey! My husband and I like a bit more "gravy" so we doubled everything but the chicken and potato with the exception of the cayenne pepper. We used peeled, cubed sweet potatoes inst...

Cayenne pepper is ground red pepper. You may be able to use crushed red pepper in it's place. This msg is for um ahmed. I have not tried this recipe yet but it looks quite interesting doing t...

Excellent recipe-I have made this dish many times. My ex-is from bangladesh. I always top off with fresh lemon, also i added fresh mushrooms.

I made this dish tonight and it is very tasty. I added 2 more potatoes to it and had to add about 1/2 cup of water. Also needs salt.

Very good! I would recommend probably doubling all of the spice ingredients listed (with the exception of the cilantro). You can also add coconut milk for a bit more sauce and a smoother texture.

AWESOME dish! I added mushrooms and doubled the spices. My family loves this!

Delicious and Spicy with a kick! I will be making this one again. I wished it had more gravy but it ended up a little drier than I had hoped, maybe next time I'll add a bit of water to make a li...

It looks nice I will try to make it to my family this weekend but I don"t know what is cayenne pepper or can I use another spice instead of it

This sounds great! I especially like the thought of using sweet potatoes. A precious friend from Ceylon introduced us to rice and curry which is now a 3 generation family favorite :) She used gi...