Bengali Chicken Curry with Potatoes

Jaquan Kertzmann MD

Updated on May 10, 2024

Ingredients

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

Directions

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.

Nutrition Facts (per serving)

368	Calories
10g	Fat
42g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 368
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	9%
Cholesterol 59mg	20%
Sodium 200mg	9%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	23%
Total Sugars 8g
Protein 28g	55%
Vitamin C 36mg	39%
Calcium 71mg	5%
Iron 3mg	19%
Potassium 1383mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.