Mouthwatering Bangladeshi Chicken Curry Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive than breasts.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and is healthier, while vegetable oil is usually cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, and bell peppers are more affordable.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Ground coriander offers a similar flavor profile, while caraway seeds are often less expensive.

In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.

Add the cubed potatoes and fry until light brown. Set aside.

In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.

Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.

Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.

Add the chicken pieces and mix well. Add ¾ tsp turmeric, ½ tsp red chili powder, 1 tsp Kashmiri chili powder, and 1 tsp salt. Sauté for 5 minutes over medium heat.

Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.

Open the lid, mix well, then add the coriander powder, cumin powder, and garam masala. Mix well, cover, and cook for 10 minutes on low heat, stirring occasionally.

Add the fried potatoes and mix. Add 2 cups of hot water as needed and adjust the seasoning. Cover and cook until the potatoes are tender, about 12-15 minutes, on low heat.

Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary