A comforting Bengali-style chicken curry — chicken and potato simmered in a spiced onion-tomato masala with garam masala, turmeric and fresh coriander.
This Bengali-style chicken curry is comforting, gently spiced and brilliantly easy — tender chicken and potatoes simmered in a fragrant onion-and-tomato masala. It's a forgiving, one-pan curry that fills the kitchen with warmth and tastes like a proper home-cooked meal.
Prep 15 min
Cook 40 min
Total 55 min
Easy
- 2 tablespoons Olive Oil
- 2 diced Onion
- 1 tablespoon Ginger Garlic Paste
- 2 diced Tomato
- 1 tsp Cayenne Pepper
- 1 tsp Curry Powder
- 1 tsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 4 Chicken Breast
- 2 large Red Potatoes
- 1/2 cup Cilantro
Preparation
- Heat the olive oil in a large skillet over medium-high heat and cook the onions, stirring, until translucent, about 5 minutes.
- Add the ginger-garlic paste and cook for another 5 minutes, then reduce the heat to medium, stir in the tomatoes, and cook until pulpy, 5 to 10 minutes.
- Season with the cayenne, curry powder, garam masala, turmeric and cumin, and cook for another 5 minutes.
- Add the chicken and potatoes and simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked through, about 20 minutes.
- Sprinkle over the cilantro and simmer for another 10 minutes, then serve hot.
Tips from the ZestyPlate Kitchen
- Cook the onions and ginger-garlic paste slowly until soft and golden; it's the flavour base of the whole curry.
- Let the tomatoes break down to a pulp before adding the spices so the masala is smooth, not raw.
- Cut the potatoes into even chunks so they cook through at the same rate as the chicken.
- Stir in the fresh coriander at the end for a bright, herby lift.
Frequently Asked Questions
Yes — thighs are more forgiving and stay juicy through the simmer, and many would say they're tastier in a curry.
Add more cayenne, a slit green chilli, or a pinch of extra garam masala to taste.
Steamed basmati rice or warm naan or roti to scoop up the sauce.
