Bengali Chicken Curry is a classic homestyle dish known for its tender chicken, soft potatoes, aromatic whole spices, and flavorful gravy. Mustard oil gives the curry its distinctive Bengali character, while ginger, garlic, turmeric, and tomatoes build a warm and balanced base. The gravy is light to medium-thick rather than creamy, making it especially delicious with steamed rice. This comforting curry is ideal for a hearty Bengali-style lunch or dinner and tastes even better after resting for a short while.
19 ingredients
One serving is 1 bowl (approx. 380g) · 380 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 540 kcal | 23% |
| Protein | 20 g | 37% |
| Total Fat | 24 g | 40% |
| Carbohydrate | 22 g | 7% |
| Fiber (Total) | 5 g | 18% |
| Vitamins & Minerals | ||
| Sodium | 1244 mg | 62% |
| Potassium | 617 mg | 18% |
| Calcium | 91 mg | 9% |
| Iron | 3 mg | 18% |
| Zinc | 2 mg | 16% |
| Vitamin A (RAE) | 16 µg | 2% |
| Vitamin C | 15 mg | 19% |
| Vitamin D | 0.86 µg | 6% |
| Folate (B9) | 17 µg | 6% |
Missing data: These are minimums. 5 of the figures below are missing data for 5 ingredients — Chicken, poultry, leg, skinless; Mustard oil; Cinnamon, ground; Salt; and 1 more — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Pat the chicken pieces dry and coat them with half the turmeric powder and a little salt. Let them rest for 10 minutes.
Heat half of the mustard oil in a pan. Add the potato pieces and shallow-fry until lightly golden on the outside. Remove and set aside.
In the same pan, add the remaining mustard oil. Add cumin seeds, bay leaf, cinnamon, cloves, and green cardamom. Sauté for about 30 seconds until aromatic.
Add the sliced onions and sauté on medium heat until soft and lightly golden.
Add ginger, garlic, and green chili. Sauté for 2 minutes until the raw smell disappears.
Add the chopped tomatoes, remaining turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
Add the chicken pieces and potatoes. Mix well to coat them with the masala and sauté for 4 minutes.
Add the water and bring the curry to a boil. Cover and simmer on medium-low heat until the chicken is cooked through, the potatoes are tender, and the gravy reaches the desired consistency.
Check the seasoning and adjust salt if needed. Simmer uncovered for another minute if the gravy needs to thicken.
Garnish with chopped coriander leaves and serve hot with steamed rice.
by Workfile
