Bengali Chicken Curry

A delicious aromatic dish that makes chicken thighs or legs the star

Serves 2-4

Cooking Time 45mins

Ingredients

  • 2 Chicken Drumsticks (Chicken leg could be used here too)

  • 5 Tbsp of Rapeseed Oil

  • 3 medium sized potatoes, chopped into quarters.

  • 1 onion, chopped

  • ½ Tsp Salt

  • 1 Tbsp Ginger Paste

  • 2 Tbsp Garlic Paste

  • 4 Green Cardamoms

  • 1 Whole Dry Chilis

  • 1 Cinnamon Stick

  • 4 Cloves

  • 1 Tsp Sugar

  • ½ Turmeric

  • 1 Tsp Chili Powder

  • 1 Tsp Ground Coriander

  • 1 Tsp Ground Cumin

  • 1 large fresh Tomato, Chopped

    To Serve

  • Garam Masala ½ Tsp

  • 3 Tbsp Natural Yoghurt

  • Fresh Coriander

 
Chicken curry.jpg
 

Recipe Method

  1. Heat the oil in a heavy based pot on a medium heat and add the potato pieces and fry them. until they are golden brown. Remove them from the pan and set aside.

  2. In the remaining oil, add the sugar and caramelise it on medium to low heat. When the sugar melts down to golden brown in color add the cardamoms, cinnamon and cloves.

  3. After about 1 min of cooking and when you can smell the spices, add the chopped onion. Fry the onion along with the salt to avoid over-browning.

  4. Add Ginger and Garlic Paste stirring to combine with the onion and cook down approx 2 mins.

  5. Add Turmeric, Chili powder, Coriander, Cumin and Tomato chunks.

  6. Mix and stir the mixture well and cook on a low heat until the oil separates from the masala (spices), about 5-7 minutes. Again stir frequently to avoid mixture burning.

  7. Place chicken and 200ml of warm water into the mixture and stir to coat the chicken, cover with lid and let it cook on a low heat until chicken is fully cooked, approx 15mins.

  8. Add potato pieces and check the seasoning.

  9. Serve with Basmati rice, fresh coriander, a dollop of yoghurt and a pinch of garam masala.