A comforting Bengali-style chicken curry — chicken and potato simmered in a spiced onion-tomato masala with garam masala, turmeric and fresh coriander.
- 2 tablespoons Olive Oil
- 2 diced Onion
- 1 tablespoon Ginger Garlic Paste
- 2 diced Tomato
- 1 tsp Cayenne Pepper
- 1 tsp Curry Powder
- 1 tsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 4 Chicken Breast
- 2 large Red Potatoes
- 1/2 cup Cilantro
Preparation
- Heat the olive oil in a large skillet over medium-high heat and cook the onions, stirring, until translucent, about 5 minutes.
- Add the ginger-garlic paste and cook for another 5 minutes, then reduce the heat to medium, stir in the tomatoes, and cook until pulpy, 5 to 10 minutes.
- Season with the cayenne, curry powder, garam masala, turmeric and cumin, and cook for another 5 minutes.
- Add the chicken and potatoes and simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked through, about 20 minutes.
- Sprinkle over the cilantro and simmer for another 10 minutes, then serve hot.
