Bengali chicken curry

Apart from being delicious this Bengali chicken curry takes very little work and is easy to prepare. The state of Bengal is located in the north east of the Indian sub continent. It's most popular city is 

Bengali chicken curry in pan

Calcutta. Being located at the Bay of Bengal (Indian ocean) Bengal is well known for it's seafood dishes but the cuisine is full of variety and this chicken curry recipe has become one of our favorites.  


Preparation time: 15 minutes 
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Cooking time: at least 60 minutes
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Resting time: 60 minutes
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Total time needed: at least 2 H 15 minutes
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Grade of Difficulty: easy




Ingredients
for
Bengali chicken curry

  • 3 tbs. sesame oil
  • 4 chicken thighs, quartered, (optional use chicken breasts instead and cut it into bite sized chunks)
  • 4 medium sized potatoes, quartered
  • 4 medium sized ripe tomatoes, chopped roughly
  • 5 cloves of garlic, peeled and chopped fine
  • 5 cm / 2 inch piece of fresh ginger, peeled and chopped fine
  • 2 tbs. of double cream yoghurt
  • 2 kashmiri chillies, crushed
  • 1 tsp. black mustard seeds
  • 1 tsp. hot curry powder
  • 1 tsp. cumin powder
  • 1 tsp. turmeric
  • 1.5 tsp. sea salt, or to taste (Use 1/2 tsp. of this for the marinade and 1 tsp. for the curry)
  • 1/4 tsp. black pepper, freshly ground
  • 1/4 tsp. kashmiri chili powder
  • 1/2 tsp. dried garlic powder
  • 1/2 tsp. garam masala
  • 1 handful fresh coriander leaves, chopped 



Directions

For the marinade

  • In a bowl mix, 3 tbs. oil, 1/2 tsp. sea salt, or to taste, 1/4 tsp. black pepper, freshly ground, or to taste, 1/4 tsp. kashmiri chili powder and 1/2 tsp. dried garlic powder
  • Add chicken pieces and marinate them for at least 1 hour
  • Next, heat up a pan on the stove on medium to hot setting
  • Add the chicken pieces and marinade to the pan and fry them on all sides for about 10 minutes or till they turn golden brown
  • Add chopped garlic and ginger, mix it with chicken pieces and fry for another 5 minutes
  • Add tomato pieces and yoghurt, stir curry and cover with lid
  • Once the curry begins to boil again, reduce heat to low and let the curry gently simmer for 15 minutes
  • Add potatoes, crushed chillies, mustard seeds, cumin, turmeric, curry powder and remaining salt, stir curry, cover with lid and let it gently simmer for 25 minutes or till potatoes are cooked.
  • Add garam masala, stir and let curry simmer for another 5 minutes
  • Add the coriander leaves, stir briefly, switch of the stove, cover pan with lid and let the Bengali chicken curry stand for another 5 minutes on the stove
  • Serve hot as is or with steamed rice 

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