Author Notes
This is my version of the everyday Bangladeshi chicken curry —MMitra
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Ingredients
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1 teaspoon
ground turmeric
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1.5 teaspoons
ground coriander
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1 teaspoon
ground cumin
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1 teaspoon
ginger paste
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2
cloves of garlic, chopped
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2 pounds
boneless, skinless chicken thighs
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.25 teaspoons
cinnamon powder
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2
cardammom
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2 tablespoons
vegetable/olive oil
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1
onion, sliced
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.5 teaspoons
chili powder
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2
potatoes cubed(about 2-3 cups)
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1 teaspoon
salt or to taste
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.5 cups
water
Directions
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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
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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.
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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.
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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!
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