Authentic Bangladeshi Village-Style Chicken Curry
Serves 1
Directions
- 1In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.
- 2Add the cubed potatoes and fry until light brown. Set aside.
- 3In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.
- 4Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.
- 5Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.
- 6Add 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.
- 7Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.
- 8Open 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.
- 9Add 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.
- 10Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.
Ingredients
- 4 tbsp cooking oil
- 0.25 tsp salt
- 0.25 tsp turmeric
- 2 medium potato
- 2 medium onion
- 0.5 tsp salt
- 7 cardamom
- 2 small sticks cinnamon
- 8 cloves
- 3 bay leaves
- 8 10 pepper
- 1 tbsp ginger paste
- 1 kg chicken
- 0.75 tsp turmeric
- 0.5 tsp red chili
- 1 tsp kashmiri red chili
- 1 tsp salt
- 1.5 tsp coriander
- 1 tsp cumin
- 0.5 tsp garam masala
- 2 cups hot water
- 0.25 tsp roasted cumin
- a small pinch sugar
Equipment
pan
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