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Home style Bengali Chicken Curry

By aljo87 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A Bengali chef gave me this recipe when I used to work in an Indian restaurant, he called it "The Staff Curry". Enjoy!
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Ingredients

  • 500 grams Chicken thighs (Skin removed, chopped in half)
  • 3 medium onions
  • 2 tablespoons of Garlic and Ginger paste (Fresh)
  • 2 Bay Leaves
  • 2 Inch piece of Cinnamon stick
  • 5 Green Cardamom pods
  • 1 and a quarter tablespoons of Coriander powder
  • 1 tablespoon of Cumin powder
  • Quarter Teaspoon of Turmeric Powder
  • 1 Teaspoon of Salt
  • Half Teaspoon of Red Chili Powder
  • Half Teaspoon of Madras Curry Powder
  • 3-4 Tablespoons of Vegetable oil
  • Fresh Coriander to Garnish
  • 180ml of Boiling water from Kettle

Method

  • STEP 1
    Heat the oil in a heavy based pot on a medium heat, then add chopped Onions, Bay leaves, Cardamom pods, Cinnamon and 1 teaspoon of salt. Cook on a low to medium flame, stirring occasionally, until Onions are translucent about 8-10 minutes.
  • STEP 2
    After Onions have been cooking for around 8-10 minutes, add 2 tablespoons of Garlic and Ginger paste, stir and cook for a further 5-7 minutes, again stirring to make sure it doesn't burn. (Don't use the G&G in jars it doesn't taste the same as fresh, I buy the Raj frozen minced Garlic and Ginger from Morrison's, Asda etc, it's 100% fresh.
  • STEP 3
    Now add the Spice! Add your Coriander powder, Cumin powder, Chili powder, Curry powder and Turmeric powder. Mix and stir the mixture well and cook on a low heat until the oil separates from the masala, about 5-7 minutes. Again stir frequently to avoid mixture burning.
  • STEP 4
    Add your skinless Chicken thighs and mix well, coating them in the Onion mixture. Cook them for 3-4 minutes stirring on a medium heat. (I use on the bone thighs, skin removed, that I chop in half with a Cleaver or Heavy knife)
  • STEP 5
    Now boil the kettle. Add 180ml of boiling water to the mixture and stir and mix well. Cover and cook on a low flame, stirring now and again, until the Chicken is cooked through. It usually takes about 15-20 minutes. Stir in some fresh chopped Coriander once the Chicken is done.
  • STEP 6
    Taste the Curry to see if you want to add anymore salt. Serve with Basmati Rice or Chapati's. Enjoy!
  • STEP 7
    NOTE you can get creative with this dish by adding either Potatoes, Vegetables or Chana Dall. I like to add some grated lemon rind.
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