Main course
Bengali Chicken Curry with Potatoes
This Bengali-style chicken curry brings together tender chicken and soft red potatoes in a richly spiced tomato base. It starts with a slow sauté of onions, building a foundation of flavor before ginger, garlic, and a blend of warm spices join the mix. Simmered until the potatoes are fork-tender and the chicken is cooked through, it's finished with fresh cilantro. Expect a fragrant, warming curry that's great served with rice or flatbread.
15 minServes 4
Method
5 steps · 15 min total
- 01
Sauté Onions
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until they turn translucent and soften, about 5 minutes. - 02
Add Aromatics and Tomatoes
Stir in the ginger-garlic paste and continue to cook for another 5 minutes, until fragrant. Reduce the heat to medium, then add the diced tomatoes. Cook, stirring occasionally, until the tomatoes break down and become pulpy, which should take about 5 to 10 minutes.
