Bengali Chicken Curry with Potatoes
Bengali chicken curry balances heat with aromatic spices in a way that builds complexity rather than overwhelming the palate. The technique of blooming whole spices in oil before adding aromatics releases their essential oils, creating a foundation that tastes layered and intentional. Potatoes aren't mere filler here, they absorb the sauce's flavors while providing textural contrast to the tender chicken, making this a complete dish that rewards careful cooking.
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Cook and stir the onions in the hot oil until translucent, about 5 minutes.
Add the ginger-garlic paste and continue cooking another 5 minutes.
Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.
Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.
Sprinkle the cilantro over the mixture and continue simmering another 10 minutes.
Serve hot..
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