Bengali Chicken and Potato Curry Recipe
Ingredients
- 1 kg Chicken Breast, diced
- 4 Potatoes chopped into cubes
- 4 Tomatoes diced
- 4 Onion diced
- 3 tabklespoon Olive oil
- 2 teaspoons Garam masala powder
- 2 teaspoons Curry powder
- 2 tablespoons ginger paste
- 2 teaspoons Turmeric
- 2 teaspoons Cayenne pepper
- 2 teaspoons Garlic paste
- 2 teaspoons Ground cumin
Method
To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.
Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.
Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.
Add chopped potatoes and chicken to the pan and stir to mix all the ingredients completely. Cook for 5 minutes while stirring occasionally. Then add enough water to submerge the potatoes and chicken. Cover the pan and cook for 20 minutes.
Chicken Breast - Diced
Pre-sliced chunks of plump, free-range chicken breast ready for stir-frys, casseroles, bakes, Asian dishes or simply as bite-sized explosions of flavour. Save time in the kitchen…
Read the guide: Bengali chicken and potato curry
