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Home style Bengali Chicken Curry

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



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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  • 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


  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.

  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.

  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.

  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)

  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.

  6. Taste the Curry to see if you want to add anymore salt. Serve with Basmati Rice or Chapati's. Enjoy!

  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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