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Author Topic: BENGALI CHICKEN CURRY:  (Read 6434 times)

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Offline Admin Tom

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BENGALI CHICKEN CURRY:
« on: January 01, 2014, 05:37 PM »
BENGALI CHICKEN CURRY:

Ingredients:
Chicken Breast - 2, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tbsp
Oil - 1/3 cup 

Recipe: 
1. Wash the potatoes and keep them aside. 
2. Wash the chicken pieces in water and keep them aside. 
3. Heat oil in a kadhai or Saucepan and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds. 
4. Add onions and fry it till golden brown over a low/medium heat around 15 minutes. 
5. Add 3 - 4 cups of water and stir the mixture over medium heat for around 3 minutes. 
7. Add the chicken, add half cup of water, stir it for 3 - 4 minutes. 
8. Once the chicken becomes white, add the potatoes. 
9. Add 2 - 3 cups of water and cover the kadhai or Saucepan. 
10. Cook over medium heat for 20 - 25 minutes. 
11. When the gravy starts to thicken, and chicken and potatoes are cooked add the roasted cumin powder and take it off the stove.

Offline Micky Tikka

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Re: BENGALI CHICKEN CURRY:
« Reply #1 on: January 01, 2014, 06:02 PM »
Good timing Motherin law has asked me to do a curry for some sort of gathering and I have no base
so I will be making this tomorrow
Cheers Stew


Offline Les

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Re: BENGALI CHICKEN CURRY:
« Reply #2 on: January 01, 2014, 06:14 PM »
Thanks Stew,
I like recipes that don't use any base, will be giving this one a try.

Les
Les

Offline uclown2002

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Re: BENGALI CHICKEN CURRY:
« Reply #3 on: January 01, 2014, 06:21 PM »
Thanks; this provides 2 portions I presume?

Offline Bengali Bob

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Re: BENGALI CHICKEN CURRY:
« Reply #4 on: January 01, 2014, 06:42 PM »
Seems a lot a spice for two chicken breasts and a couple of spuds/onions  A lot of salt too?

Rob  :)
No bagar, no taste.

Offline Admin Tom

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Re: BENGALI CHICKEN CURRY:
« Reply #5 on: January 02, 2014, 06:34 PM »
Cooking this right now. Recipe requires some tweaking on quantities as only cooking for me.
Update with photos coming.

Looking good though

Stew

Offline ottis

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Re: BENGALI CHICKEN CURRY:
« Reply #6 on: January 03, 2014, 12:36 PM »
Your right bengal Bob i think it's over spiced.. too much going on. Thanks for going to the effort for giving us the recipe If it wasn't like guys like yourself we would not have a website so really we cant knock you guys for all your videos and recipes..I'm making this today i had to amend some of the ingredients..let me know if this will be ok...I've kept the chicken and potatoes the same but changed everything else

onions diced
1 small tomato diced
Ginger Garlic Paste - 1 tbsp
1 table spoon tomato puree
Turmeric - 1tsp
Green Chili - 3, sliced
1/2 tsp red chilli powder
Cumin Powder to cumin seeds - 1 tsp
Coriander Powder - 1 level tsp
Cinnamon sticks - 1
1 tsp garam masala
handful fresh coriander
Sallt 1/2 table spoon
Oil - 1/3 cup
water

I used 1 tsp garam masala instead of the whole spices the only thing i kept was the cinamon stick
I don't have a grinder so i thought garam masala was the next best thing
« Last Edit: January 03, 2014, 12:48 PM by ottis »

Offline Bengali Bob

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Re: BENGALI CHICKEN CURRY:
« Reply #7 on: January 03, 2014, 01:14 PM »
Sure I've seen a similar recipe somewhere for jeera chicken.  Think it was 2 kg boned chicken, could have been 4.   Mind you, there are some whopper chicken breasts in butcher's shops these days.  Huge.

Rob  :)
No bagar, no taste.

Offline Admin Tom

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Re: BENGALI CHICKEN CURRY:
« Reply #8 on: January 03, 2014, 04:48 PM »
So this recipe did need tweaking see the fist pic for ingredients and reduce the water added to just cover.

Chicken Breast - 1, cut in medium pieces
Onion - 1, finely sliced
Potatoes - 1/2, peeled and cut into medium pieces
Ginger Garlic Paste - 1 tsp
Turmeric - 1/2 tsp
Green Chili - 3, sliced
Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tsp
Oil - good glug
Chicken Stock cube - half
Also added a teaspoon of chili powder.

Boiled for 30 mins on lowish heat.





















A very tasty curry, very spicy and not for the faint hearted.
Next time I would add tomato paste and tomato pasata to give a deeper red colour as I am not sold on the colour.

Worth a go if you fancy a change.

Stew

Offline chewytikka

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Re: BENGALI CHICKEN CURRY:
« Reply #9 on: January 03, 2014, 07:27 PM »
Happy New Year to all, including Stu the Boss.
Thanks for hosting this forum over the years, good to see you getting involved and posting a recipe.

Curious and not sure why you have named it BENGALI chicken curry.?


Thanks for joining in and sharing your recipe/method. ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 



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