Bengali Chicken Curry with Potatoes

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Healthy: Bengali Chicken Curry with Potatoes
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Servings: 4
olive oil
onions, diced
ginger-garlic paste
tomatoes, diced
cayenne pepper, or more to taste
curry powder
garam masala
ground turmeric
ground cumin
skinless, boneless chicken breast halves - cut into bite-size pieces
red-skinned potatoes, chopped
fresh cilantro
  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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