Bengali Chicken Curry with Potatoes

An aromatic curry in the finest traditions of Bengali cuisine — tender chicken and delicate potatoes simmer in a thick, spiced sauce with ginger, turmeric, and garam masala. Warming, satisfying, and whisking you away on a journey thousands of kilometers distant.

Ingredients

• 2 tbsp Olive oil
• 2 pcs Yellow onion
• 1 tbsp Ginger-garlic paste
• 2 pcs Tomatoes
• 1 tsp Cayenne pepper
• 1 tsp Curry powder
• 1 tsp Garam masala
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 4 pcs Chicken breast
• 2 pcs Red potatoes
• 0.5 cup Cilantro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until translucent — about 5 minutes. Stir in the ginger-garlic paste and cook for another 5 minutes, stirring constantly.
2. Reduce the heat to medium, add the diced tomatoes, and simmer until they break down into a soft pulp — 5 to 10 minutes. Then sprinkle in the cayenne pepper, curry powder, garam masala, turmeric, and cumin, stir well, and cook for another 5 minutes to allow the spices to bloom.
3. Add the chicken breasts, cut into large chunks, and the potatoes, cut into wedges, to the skillet. Simmer over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through — about 20 minutes.
4. Top the curry with fresh cilantro and continue simmering for another 10 minutes to allow the flavors to meld. Serve hot — with rice or naan bread.