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Bengali Chicken Curry with Potatoes

Indian · Dinner · Easy

Bengali Chicken Curry with Potatoes

Total
1 hr
Prep
20 min
Serves
4
Calories
440
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Chicken and potato chunks simmer in an onion-tomato gravy fragrant with ginger, cumin and turmeric, with cilantro scattered over the finished pot.

The potatoes get a head start in Bengali Chicken Curry with Potatoes so the breast meat can go in later and stay tender. Cooking the onion and tomato base down first gives the gravy body without cream.

Cut the potatoes into small, even pieces and the chicken into larger chunks. Keep the sauce at a gentle simmer after adding the meat; a hard boil can leave breast pieces firm and dry.

SpicySavoryOne PotWeeknightGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat vegetable oil in a wide saucepan over medium heat. Cook onions for until golden at the edges. Add ginger garlic paste and cook for until fragrant.

  2. Add tomatoes, cayenne pepper, curry powder, turmeric, cumin and salt. Cook for , stirring, until the tomatoes collapse into a thick paste.

  3. Add red potatoes and water, bring to a simmer and cover. Cook over medium-low heat for until the potatoes are nearly tender.

  4. Add chicken breasts and simmer gently, covered, for until the chicken reaches 165°F and the potatoes are soft. Stir in garam masala and cilantro just before serving.

Forkue tips

  • If the tomatoes are very juicy, cook the base a little longer before adding water; it should look like a paste rather than chopped tomatoes in liquid.

Storing and reheating

Refrigerate for up to 3 days. Reheat gently in a covered saucepan with a splash of water, stopping once the chicken is hot so it stays tender.

Kitchen gear

Wide saucepanTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

440Calories
43gProtein
32gCarbs
15gFat

Bengali Chicken Curry with Potatoes: FAQ

Can I use chicken thighs?

Yes. Boneless thigh chunks work well and stay juicy, though they may need a few extra minutes. Check that they reach 165°F.

Can I reduce the heat?

Leave out the cayenne and choose a mild curry powder. The ginger, cumin, turmeric and garam masala still give the sauce plenty of aroma.

How do I store and reheat Bengali Chicken Curry with Potatoes?

Refrigerate for up to 3 days. Reheat gently in a covered saucepan with a splash of water, stopping once the chicken is hot so it stays tender.

How long does Bengali Chicken Curry with Potatoes take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Bengali Chicken Curry with Potatoes?

The key ingredients are chicken breasts, red potatoes, onions, ginger garlic paste, tomatoes and cayenne pepper, plus pantry basics.

Any tips for Bengali Chicken Curry with Potatoes?

If the tomatoes are very juicy, cook the base a little longer before adding water; it should look like a paste rather than chopped tomatoes in liquid.

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