Bengali Chicken Curry with Potatoes

Name: Bengali Chicken Curry with Potatoes
Yield: 4 servings
Ingredients: 2 tablespoons Olive Oil; 2 diced Onion; 1 tablespoon Ginger Garlic Paste; 2 diced Tomato; 1 tsp Cayenne Pepper; 1 tsp Curry Powder; 1 tsp Garam Masala; 1 tsp Ground Turmeric; 1 tsp Ground Cumin; 4 Chicken Breast; 2 large Red Potatoes; 1/2 cup Cilantro

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Onion2
Ginger Garlic Paste1 tbsp
Tomato2
Cayenne Pepper1 tsp
Curry Powder1 tsp
Garam Masala1 tsp
Ground Turmeric1 tsp
Ground Cumin1 tsp
Chicken Breast4
Red Potatoeslarge2
Cilantro½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.

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