Basic Chicken Curry Recipe | Bengali Chicken Curry With Potatoes | Murgir Jhol | Patla Chicken Curry

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: cream

Low-fat coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative for lower calorie options.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat with less cost.

Heat mustard oil in a large pot over medium heat until shimmering.

Add cumin seeds and bay leaves, cooking until fragrant, about 30 seconds.

Stir in chopped onions and cook until golden brown, about 5-7 minutes.

Add ginger and garlic paste, cooking for another 2-3 minutes until raw smell disappears.

Incorporate chopped tomatoes and cook until they soften, about 5 minutes.

Add turmeric, coriander, and red chili powder, stirring to combine for 1 minute.

Introduce chicken pieces, coating them well in the spice mixture, cooking for 5-7 minutes until browned.

Pour in coconut milk and bring to a gentle simmer.

Cover and cook for 20-25 minutes, stirring occasionally, until chicken is tender.

Adjust seasoning with salt to taste.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level: