Authentic Bangladeshi Village-Style Chicken Curry

Serves 1
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Directions

  1. 1In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.
  2. 2In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.
  3. 3In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.
  4. 4Add the cubed potatoes and fry until light brown. Set aside.
  5. 5Add the cubed potatoes and fry until light brown. Set aside.
  6. 6Add the cubed potatoes and fry until light brown. Set aside.
  7. 7In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.
  8. 8In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.
  9. 9In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.
  10. 10Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.
  11. 11Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.
  12. 12Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.
  13. 13Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.
  14. 14Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.
  15. 15Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.
  20. 20Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.
  21. 21Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.
  22. 22Open 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.
  23. 23Open 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.
  24. 24Open 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.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.
  29. 29Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.
  30. 30Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.

Ingredients

  • 4 tbsp cooking oil
  • 4 tbsp cooking oil
  • 4 tbsp cooking oil
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 2 medium potato
  • 2 medium potato
  • 2 medium potato
  • 2 medium onion
  • 2 medium onion
  • 2 medium onion
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 7 cardamom
  • 7 cardamom
  • 7 cardamom
  • 2 small sticks cinnamon
  • 2 small sticks cinnamon
  • 2 small sticks cinnamon
  • 8 cloves
  • 8 cloves
  • 8 cloves
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 8 10 pepper
  • 8 10 pepper
  • 8 10 pepper
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 kg chicken
  • 1 kg chicken
  • 1 kg chicken
  • 0.75 tsp turmeric
  • 0.75 tsp turmeric
  • 0.75 tsp turmeric
  • 0.5 tsp red chili
  • 0.5 tsp red chili
  • 0.5 tsp red chili
  • 1 tsp kashmiri red chili
  • 1 tsp kashmiri red chili
  • 1 tsp kashmiri red chili
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 2 cups hot water
  • 2 cups hot water
  • 2 cups hot water
  • 0.25 tsp roasted cumin
  • 0.25 tsp roasted cumin
  • 0.25 tsp roasted cumin
  • a small pinch sugar
  • a small pinch sugar
  • a small pinch sugar

Equipment

pan