BENGALI CHICKEN CURRY WITH POTATOES
A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.
Provided by tanj
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- 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 : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g
BENGALI POTATOES
Make and share this Bengali Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- add oil to hot pan
- add spices stirring after each addition
- add ginger
- stir
- add garlic.
- stir
- add chilies stir
- add potatoes fry gently so they dont fall apart should be round balls.
- cook until golden color about 10 minutes.
Nutrition Facts : Calories 939.1, Fat 29.1, SaturatedFat 3.9, Sodium 636.4, Carbohydrate 156.5, Fiber 20.2, Sugar 8.1, Protein 18.9
INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)
Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.
Provided by Olha7397
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
- Peel the potatoes and cut them in 3/4 inch dice.
- Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
- Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
- Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
- Note: the whole chillies should only be eaten by those who know that they are doing.
- A Taste of India Madhur Jaffrey.
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