Bengali Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger paste and garlic paste, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder.
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat the chicken evenly.
7. 7.
   Pour in the coconut milk and season with salt.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 30 minutes or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry.

Tips & Tricks

• For an extra kick of heat, add a chopped green chili to the curry.
• To make the curry more aromatic, toast the whole spices (cumin seeds, coriander seeds) before grinding them into powder.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or ground almonds.

Serving advice

Serve Bengali Chicken Curry hot with steamed rice or warm roti. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the Bengali Chicken Curry with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish.