Curry Recipes Online

Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Yousef on January 01, 2014, 05:37 PM

Title: BENGALI CHICKEN CURRY:
Post by: Yousef 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.
Title: Re: BENGALI CHICKEN CURRY:
Post by: Micky Tikka 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
Title: Re: BENGALI CHICKEN CURRY:
Post by: Les 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
Title: Re: BENGALI CHICKEN CURRY:
Post by: uclown2002 on January 01, 2014, 06:21 PM
Thanks; this provides 2 portions I presume?
Title: Re: BENGALI CHICKEN CURRY:
Post by: Bengali Bob 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  :)
Title: Re: BENGALI CHICKEN CURRY:
Post by: Yousef 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
Title: Re: BENGALI CHICKEN CURRY:
Post by: ottis 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
Title: Re: BENGALI CHICKEN CURRY:
Post by: Bengali Bob 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  :)
Title: Re: BENGALI CHICKEN CURRY:
Post by: Yousef 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.

(http://www.curry-recipes.co.uk/imagehost/pics/e6eb9ff23e0887db63162c520edda5c3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6eb9ff23e0887db63162c520edda5c3.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/1b54161ba8df3bac2d2f3b16f2ad2571.jpg) (http://www.curry-recipes.co.uk/imagehost/#1b54161ba8df3bac2d2f3b16f2ad2571.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/706df817be9e093bab7d3a093a6058cc.jpg) (http://www.curry-recipes.co.uk/imagehost/#706df817be9e093bab7d3a093a6058cc.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/30b3bfa01715641d5e7a37f606ff2c5f.jpg) (http://www.curry-recipes.co.uk/imagehost/#30b3bfa01715641d5e7a37f606ff2c5f.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/83a760690c5637a223c854922b986df5.jpg) (http://www.curry-recipes.co.uk/imagehost/#83a760690c5637a223c854922b986df5.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/dcd72d4fd2d029cfc254fec9a9cae114.jpg) (http://www.curry-recipes.co.uk/imagehost/#dcd72d4fd2d029cfc254fec9a9cae114.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/b233a62541eb2b0dd73e1ab8b0d8b5f1.jpg) (http://www.curry-recipes.co.uk/imagehost/#b233a62541eb2b0dd73e1ab8b0d8b5f1.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/afcfe6e3e03632f1dfad652227ef89a9.jpg) (http://www.curry-recipes.co.uk/imagehost/#afcfe6e3e03632f1dfad652227ef89a9.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/b1fa736f18b872bf7df09c4d6084ee44.jpg) (http://www.curry-recipes.co.uk/imagehost/#b1fa736f18b872bf7df09c4d6084ee44.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/87386418cc1abf6c96a7ab4288b8c69e.jpg) (http://www.curry-recipes.co.uk/imagehost/#87386418cc1abf6c96a7ab4288b8c69e.jpg)

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
Title: Re: BENGALI CHICKEN CURRY:
Post by: chewytikka 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
Title: Re: BENGALI CHICKEN CURRY:
Post by: curryhell on January 03, 2014, 10:40 PM
As you say Stu, it would benefit from a bit more tomato paste / passata to give it a little more colour but obviously you wouldn't want to interfere with the flavour.  Personally, far too much cumin in the dish for me.  That's one spice i detect a mile off and dislike, unless it is blended well or masked by accompanying spices.  I'd feel obliged to tweak accordingly  ::)
Title: Re: BENGALI CHICKEN CURRY:
Post by: urbanrajah on April 22, 2014, 07:21 AM
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...

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

Thanks for this authentic recipe.This was indeed easy to make and quite delicious.If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.
Title: Re: BENGALI CHICKEN CURRY:
Post by: urbanrajah on June 03, 2014, 10:47 AM
 This is such an easy recipe I will definitely try that recipe tomorrow, can't wait! Thanks. :D
Title: Re: BENGALI CHICKEN CURRY:
Post by: George on June 04, 2014, 08:49 PM
Your right bengal Bob i think it's over spiced.. too much going on. ...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

Did you make it to spec first, before deciding to reduce the spices to a fraction of the original level?

I made the recipe as written originally last night and it certainly didn't seem over-spiced. If anything, I would have added more spices, rather than less. Perhaps you've got used to bland dishes served up by too many BIRs these days.
Title: Re: BENGALI CHICKEN CURRY:
Post by: nashir on December 07, 2014, 10:17 AM
If I take 1000gm chicken then how much onion I take?