This traditional Bengali dish, known as “Aloo Chicken Curry,” is a delightful blend of tender chicken and hearty potatoes simmered in a fragrant mix of spices. It’s a staple in Bengali cuisine, offering a perfect balance of flavors and warmth, ideal for family meals.
The dish is moderately high in calories, primarily due to the use of chicken (especially if you’re using chicken with the skin on) and mustard oil, which is a staple in Bengali cooking. However, it also offers good nutritional value, with protein from the chicken and carbohydrates from the potatoes. The spices, including turmeric, cumin, and coriander, add not just flavor but also various health benefits.
Enjoy this delightful and traditional Bengali dish that’s perfect for a family dinner or a special occasion!
Bengali-Style Chicken Curry with Potato Recipe
Ingredients
- 1 KG Chicken preferably with bones, cut into pieces
- 3 medium-sized, Potatoes peeled and quartered
- 2 large Onions finely chopped
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 2 medium Tomatoes finely chopped
- 2-3 Green Chilies slit
Spices
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
Whole Spices:
- 2 Bay Leaves
- 1 small piece Cinnamon Stick
- 4 Green Cardamom
- 4 Cloves
- 4 tablespoons Mustard Oil
- to taste Salt
- 1 teaspoon Sugar (optional)
- Fresh Coriander Leaves for garnish
- as required Water
Instructions
- Marinate the Chicken: Combine chicken with 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, and 1 tablespoon mustard oil. Let it marinate for 30 minutes.
- Fry the Potatoes: In a pan, heat 2 tablespoons mustard oil. Fry the potatoes until golden brown, then set aside.
- Cook the Chicken: In the same pan, add remaining oil, bay leaves, cinnamon, cardamom, and cloves. Once fragrant, add onions and fry until golden. Add ginger and garlic paste, cooking for 2 minutes.
- Add Spices: Mix in tomatoes, green chilies, remaining turmeric, red chili, cumin, and coriander powder. Cook until oil separates.
- Simmer the Chicken: Add marinated chicken. Cook on high for 5-7 minutes, then cover and simmer for 15 minutes.
- Combine with Potatoes: Add fried potatoes, salt, and enough water to cover. Boil, then simmer until chicken and potatoes are tender.
- Final Touches: Stir in garam masala and sugar (optional). Adjust seasoning.
- Garnish and Serve: Garnish with coriander. Serve hot with rice or chapatis.
Tips and Information
Tips
- Marinating Time: Longer marination ensures more flavorful chicken.
- Cooking Oil: Mustard oil is preferred for its authentic flavor, but can be substituted with vegetable oil.
- Spice Level: Adjust the amount of green chilies and red chili powder to suit your spice tolerance.
