Chicken Curry

A common delicacy at home on a perfect holiday is the chicken curry. It’s kind of a common preparation in the Bengali households that is made with very few ingredients that is readily available and will not take much of your time assembling it.


  • Chicken Curry cut 500gms
  • 3 Onions
  • 2 potatoes
  • 1 tomato
  • Ginger garlic paste 3 tablespoon
  • 1 tbs Turmeric powder
  • 1 tbs Red chilli powder
  • Salt to taste
  • Pinch of sugar
  • Garam Masala 1 tablespoon
  • 3 Green chillies
  • Mustard oil 3 tablespoon


Marinade the chicken with ginger garlic paste, turmeric powder, green chillies, 1/2 tbs of mustard oil and salt. Keep it in the refrigerator for 1 hr at least.

Make a paste of onions, ginger-garlic, tomato and green chillies and keep it aside.

Cut the potatoes into pieces. (I have microwaved it for 2 mins so that it becomes half cooked)

Now in a pan take the mustard oil and add the paste that had been made after the oil becomes a little hot. Keep on stirring for few mins till the paste is cooked well and oil starts leaving from the sides. Then add the marinaded chicken to it and mix it well.

Cover with a lid and let it cook for 10 mins. Open the lid after 10 mins and add the red chilli powder and salt and mix it well. Add the potatoes now and give it a nice stir. Cover again with a lid and let the chicken cook for another 15mins.

Open the lid and check if the chicken is done or not by poking it with a fork or knife. Add a little water if you want some more gravy to it and let it simmer for another 5 mins.

After the chicken seems done add a pinch of sugar to it and mix it well. Sprinkle garam masala on top and turn off the flame.

Your chicken curry is ready to be served with plain rice that tastes the best with this dish.



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