Bengali Chicken Curry
My dad used to and still makes the most fabulous chicken curry I've ever had. Sunday afternoons used to be eagerly looked forward to because of this one simple thing. Now that I live in a different city, I can't come visit my dad often. This is how I remember my childhood and sometimes, also escape the pangs of hunger.
Bengali Chicken Curry
My dad used to and still makes the most fabulous chicken curry I've ever had. Sunday afternoons used to be eagerly looked forward to because of this one simple thing. Now that I live in a different city, I can't come visit my dad often. This is how I remember my childhood and sometimes, also escape the pangs of hunger.
Cooking Instructions
- 1
First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour.
- 2
Parboil the potatoes and peel them. Then cut them into halves.
- 3
In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry.
- 4
Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil.
- 5
To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant.
- 6
Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked.
- 7
Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid.
- 8
After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker.
- 9
Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom.
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