Bengali chicken curry

Bengali chicken curry
Serves: 4
  • 2 tsp olive oil
  • 2 large onions, diced
  • 1 tbsp garlic and ginger paste
  • 2 large tomatoes, diced
  • 1 tsp cayenne pepper
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 4 skinless, boneless chicken breast fillets in bite-size pieces
  • 8 tbsp fresh coriander, chopped
  • holy basil leaves, to garnish
  1. Heat oil in a large frying pan over a medium heat.
  2. Add onions and cook, stirring occasionally, for approx 5 mins until translucent.
  3. Add garlic and ginger paste and cook for 5 mins.
  4. Reduce heat, add tomatoes and cook for 5-10 mins.
  5. Add spices and cook for 5 mins.
  6. Add the chicken, cover and simmer, stirring occasionally, for 10 mins.
  7. Add coriander, simmer for another 10 mins
  8. Serve garnished with holy basil.


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