Bengali Chicken Curry Recipe by Avirup
Cooking Instructions 45 mins 1 First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour. 2 Parboil the potatoes and peel them. Then cut them into halves. 3 In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry. 4 Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil. 5 To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant. 6 Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked. 7 Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid. 8 After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker. 9 Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom. 1 First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour. 1 First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour. 2 Parboil the potatoes and peel them. Then cut them into halves. 2 Parboil the potatoes and peel them. Then cut them into halves. 3 In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry. 3 In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry. 4 Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil. 4 Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil. 5 To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant. 5 To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant. 6 Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked. 6 Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked. 7 Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid. 7 Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid. 8 After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker. 8 After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker. 9 Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom. 9 Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls S'mores Brownies Fail-Proof Spanish Rice Japanese cotton cheesecake Texas Pecan Pie Cream corn casserole S'mores Brownies Fail-Proof Spanish Rice Japanese cotton cheesecake Texas Pecan Pie Cream corn casserole Rich & Hearty Cauliflower Potatoes Chipotle Sauerkraut Easy Tomato Sauce Eggless Coca Cola Cake Sausage and beans Favorite Spaghetti Recipe Whole wheat yogurt cake Vanilla Cupcakes, Whipped Cream Icing, Strawberry Filling Banana Ice Cream Green beans chicken salad Rich & Hearty Cauliflower Potatoes Chipotle Sauerkraut Easy Tomato Sauce Eggless Coca Cola Cake Sausage and beans Favorite Spaghetti Recipe Whole wheat yogurt cake Vanilla Cupcakes, Whipped Cream Icing, Strawberry Filling Banana Ice Cream Green beans chicken salad