Best 2 Chicken Curry From Bangladesh Recipes

Chicken curry is a popular dish in Bangladesh, where it is often served with rice or bread. It is typically made with chicken thighs or breasts, which are marinated in a mixture of spices such as turmeric, cumin, coriander, and chili powder. The chicken is then cooked in a creamy tomato-based sauce, which is flavored with ginger, garlic, and yogurt. Chicken curry can be made mild or spicy, depending on the amount of chili powder used. It is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal.

Here are our top 2 tried and tested recipes!

BENGALI CHICKEN CURRY WITH POTATOES

Bengali Chicken Curry with Potatoes image

A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.

Provided by tanj

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

Steps:

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g

CHICKEN CURRY FROM BANGLADESH

CHICKEN CURRY FROM BANGLADESH image

Categories Chicken Stew Quick & Easy Low/No Sugar

Yield 4 people

Number Of Ingredients 11

Ingredients

--2 chicken breasts cut up (Yummier with a whole chicken cut up, just adjust spices)
-- 2 red potatoes peeled and cut up in chunks (put in water bowl to prevent browning)
-- 2 roma tomatoes diced
-- 1 red onion sliced
-- 4 garlic cloves sliced
-- 1 inch ginger minced
-- 1/2 cup plain yogurt beaten
-- Spices: 1/4 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander, 1 tsp cumin, 1 tsp paprika, 3 cardamons, 3 cloves, 2 bay leaves, and my secret ingredient is 1/2 tsp Ras-el-hanout (Moroccan spice, don't worry about not using if you don't have it, but I like the star anise in it, gives the curry that special umph and everyone wonders why my curry tastes different. This is where my Moroccan fusion comes about)
-- 3 Tbsp canola oil
-- Salt and pepper to taste
-- Cilantro to garnish

Steps:

-- Heat up the oil on medium heat with the cardamon, cloves and bay leaves until warm (1min). Add the onions and fry till golden brown - 5 min. Add the garlic and ginger and keep frying until fragrant (2-3 min). -- Add the turmeric, chilli, paprika, coriander and cumin and ras el hanout if you have it and keep on frying. If you feel all oil has been absorbed, add a Tbsp of oil. Fry for about another 2-3 min. -- Throw in the potatoes and sprinkle some salt and 1/4 tsp black pepper and keep on frying over medium heat for 3 min. -- Throw in the chicken pieces and keep on frying for about 10 min. Reduce heat a little if needed and cover pan for the last 5 min. Sprinkle a little salt. Don't overdo the salt, you will have a chance to taste the salt a little later. -- Add in the tomatoes and keep on frying for 3 min. -- Pour in the yogurt over low heat and keep on stirring for another 2-3 min. The mixture now will be a little watery because of the yogurt. Low heat to prevent curdling. -- Add about 1/2 cup to 1 cup water depending on the consistency you like. Stir the mixture well for a minute or two. Now, taste the sauce for salt. -- Cover and let cook over medium heat for about 10 min. The potatoes have to boil. -- Once the mixture is well boiling, turn down the heat to low and keep covered. Check every now and then and stir. Add water if needed. -- Leave for about 40min-45min with the cover on over low heat. Gravy should thicken by the end and the color nice and deep. If potatoes are soft, it's an indication that the chicken should be done as well. Check for salt. -- Sprinkle some cumin on top and stir a little. -- Throw in some cilantro leaves on top et VOILA!!! Enjoy with a steaming bowl of rice!

Tips:

For a more authentic flavor, use fresh green chilies instead of chili powder.
If you don't have any yogurt, you can substitute it with sour cream or buttermilk.
Be careful not to overcook the chicken, as this will make it tough.
If you want a thicker sauce, you can add a cornstarch slurry at the end of cooking.
Serve with steamed rice, naan, or roti.

Conclusion:

This Bangladeshi chicken curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and creamy. With a few simple ingredients and a little bit of time, you can create a delicious and authentic Bangladeshi dish that your family and friends will love.