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Author Notes: This is my version of the everyday Bangladeshi chicken curry —MMitra
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ginger paste
- 2 cloves of garlic, chopped
- 2 pounds boneless, skinless chicken thighs
- .25 teaspoons cinnamon powder
- 2 cardammom
- 2 tablespoons vegetable/olive oil
- 1 onion, sliced
- .5 teaspoons chili powder
- 2 potatoes cubed(about 2-3 cups)
- 1 teaspoon salt or to taste
- .5 cups water
- Heat oil in a heavy pan. Add cardammom and onions. Fry on medium heat until onion is soft and brown. This will take a while and be careful not to burn the onion otherwise your sauce will be bitter
- Once the onion is a golden brown add all other ingredients except cinnamon. Turn up heat to medium. Stir for 5-10 minutes until the chicken and spices are well mixed and the oil starts to simmer up. The chicken should look shiny. Lower heat, cover pot for 4 minutes.
- Add water and cook for 20 minutes until the potatoes are soft. Stir ocassionally. If the water starts to dry up, you can add a quarter cup of water. I try not to add too much water because usually the chicken releases a lot of liquid which makes the sauce intensely flavorful.
- When the potatoes break easily, sprinkle the cinnamon over the curry. Turn over the curry once to mix in the cinnamon. Enjoy with hot steamed rice!