Bengal’s Potato Chicken Curry
Today I am sharing a simple chicken curry which I make quite often at home and the typicality is adding diced potatoes and whole garlic to chicken curry.
Bengali style is a bit different from how non-Bengalis usually prepare.A simple recipe cooked with fresh chicken and potatoes with a variety of spices.
My mom used to prepare this chicken curry most of the time on weekends when the entire family is at home to have lunch or dinner together.
I enjoy it with hot steamed rice or roti. Beleive me it tastes awesome.
- 500 grams chicken with bone
- 2 tbsp. mustard oil
- 1 tbsp. chopped garlic
- 1 tbsp. chopped ginger
- 3-4 bay leaves
- 3-4 black peppercorn (optional)
- 2 potato cut into two pieces
- 2 whole garlic
- 1 medium onion chopped
- 3-4 green chilli
- 1 tsp. cumin seed
- 1 tsp. turmeric powder
- 1 tbsp. coriander powder
- ½ tbsp. lemon juice
- Salt to taste
- 2-3 cups water
- Fresh coriander
1 Heat mustard oil in a non-stick pan.
2 Add bay leaf, cumin, chopped ginger, chopped garlic, chopped onion and sauté it for 30 seconds.
3 Then add the chicken, potato and the whole garlic and cook for 2-3 minutes.
4 Put turmeric powder, coriander powder, Salt (as per taste) and mix well.
5 Add 2 -3 cups of water, lemon juice, green chilli and stir to mix. Cover and cook for 20-25 minutes.
6 Garnish with fresh coriander and serve hot with steam rice.