Bengali Chicken Curry with Potatoes

1. Heat the olive oil in a large skillet over medium-high heat and cook the onions, stirring, until translucent, about 5 minutes.
2. Add the ginger-garlic paste and cook for a further 5 minutes, then lower the heat to medium, stir in the tomatoes, and cook until pulpy, 5 to 10 minutes.
3. Season with the cayenne, curry powder, garam masala, turmeric and cumin, and cook for another 5 minutes.
4. Add the chicken and potatoes and simmer, stirring now and then, until the potatoes are tender and the chicken is cooked through, about 20 minutes.
5. Scatter over the cilantro and simmer for a final 10 minutes, then serve hot.

Tips from the ZestyPlate Kitchen

• Take your time softening the onions and ginger-garlic paste until golden. That base carries the flavour of the whole curry.
• Let the tomatoes cook right down to a pulp before the spices go in, so the masala turns smooth rather than tasting raw.
• Chop the potatoes into even chunks; matched sizes mean they finish cooking at the same time as the chicken.
• Hold the fresh coriander back until the very end for a bright, herby finish.