Bengali Chicken Curry with Potatoes
A warmly spiced Bengali-style chicken curry simmered with tender red potatoes and finished with fresh cilantro.
- 1 hr
- 440 kcal
- Gluten-free
- Curry
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the olive oil in a large skillet over medium-high heat.
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Step 2:
Cook and stir the onions in the hot oil until translucent, about 5 minutes.
5 min -
Step 3:
Add the ginger-garlic paste and continue cooking for another 5 minutes.
5 min -
Step 4:
Reduce the heat to medium. Stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.
5–10 min -
Step 5:
Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir for another 5 minutes.
5 min -
Step 6:
Add the chicken and potatoes to the skillet mixture. Simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.
20 min -
Step 7:
Sprinkle the cilantro over the mixture and continue simmering for another 10 minutes.
10 min -
Step 8:
Serve hot.
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