Chicken Curry From Bangladesh Food

BENGALI CHICKEN CURRY WITH POTATOES

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.

AUTHENTIC INDIAN CHICKEN CURRY

Steps:

• In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
• Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
• Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
• Stir and simmer on medium-low for 15 minutes.
• Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).

DURBAN CHICKEN CURRY

Steps:

• Preheat oven to 300°F.
• Heat 1 teaspoon ghee in a non stick fry pan.
• Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
• Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
• In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
• Add the curry powder and cook further 2 minutes.
• Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
• Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
• SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
• LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!