Bengali Chicken Curry with Potatoes

Rating: 4.2 stars
75 Ratings
  • 5 star values: 36
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2

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.

By tanj

Gallery
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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
368 calories; protein 27.5g; carbohydrates 41.6g; fat 10g; cholesterol 58.5mg; sodium 199.9mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Tami Baity
Rating: 4 stars
11/17/2010
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 instead of red because it's what we had on hand and we prefer them to white flesh potatoes. Total simmer time went up to an hour but it was totally worth it. The sweet and the spice flavors together were SO good. I would highly recommend starting off by cooking all the spices in the oil first then adding the onions tomatoes ect. Then it's a proper gravy. Oh so good and tastes even better the next night! Read More
Helpful
(49)

Most helpful critical review

blessedchef
Rating: 3 stars
09/20/2010
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 the stir fry today. It sounds like a 3 or 4 rating. Read More
Helpful
(30)
75 Ratings
  • 5 star values: 36
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Tami Baity
Rating: 4 stars
11/17/2010
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 instead of red because it's what we had on hand and we prefer them to white flesh potatoes. Total simmer time went up to an hour but it was totally worth it. The sweet and the spice flavors together were SO good. I would highly recommend starting off by cooking all the spices in the oil first then adding the onions tomatoes ect. Then it's a proper gravy. Oh so good and tastes even better the next night! Read More
Helpful
(49)
blessedchef
Rating: 3 stars
09/20/2010
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 the stir fry today. It sounds like a 3 or 4 rating. Read More
Helpful
(30)
Colleen Meehan
Rating: 5 stars
07/22/2010
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. Read More
Helpful
(27)
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debmil
Rating: 5 stars
07/30/2010
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. Read More
Helpful
(15)
wonderflee
Rating: 5 stars
10/27/2010
AWESOME dish! I added mushrooms and doubled the spices. My family loves this! Read More
Helpful
(13)
Heidi Vakkilainen
Rating: 5 stars
01/18/2011
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. Read More
Helpful
(13)
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Tahia
Rating: 4 stars
09/07/2010
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 little more soupy. Just my preference though. It was great! Read More
Helpful
(12)
AutumnGal
Rating: 5 stars
02/28/2011
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 ginger for "heat" but I may try the cayenne. Read More
Helpful
(10)
um ahmed
Rating: 5 stars
07/19/2010
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 Read More
Helpful
(10)
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