Скачать или смотреть Mouthwatering Bangladeshi Chicken Curry Recipe

Dive into a world of nostalgia with our Authentic Bangladeshi Village-Style Chicken Curry recipe. This traditional dish is a culinary journey back to the heartwarming memories of village trips and the cherished moments spent in the kitchen with grandparents. Each bite of this chicken curry is infused with the love and simplicity of rural Bangladesh, making it a perfect comfort food for those seeking a taste of home.

In this recipe, we use simple yet flavorful ingredients like turmeric, cardamom, and cloves, combined with tender chicken pieces, to recreate the authentic taste of village-style chicken curry. The method is straightforward and easy to follow, ensuring that you can bring this beloved dish to your table with ease.

Ingredients:

4 tbsp cooking oil
¼ tsp salt
¼ tsp turmeric
2 medium potatoes, cut into small cubes
2 medium onions, thinly sliced
½ tsp salt
7 cardamoms
2 small sticks cinnamon
8 cloves
3 small bay leaves
8-10 black peppercorns
1 tbsp garlic paste
1 tbsp ginger paste
1 kg chicken, curry cut
¾ tsp turmeric
½ tsp red chili powder
1 tsp Kashmiri chili powder
1 tsp salt, to taste
1½ tsp coriander powder
1 tsp cumin powder
½ tsp garam masala
2 cups hot water, as needed
¼ tsp roasted cumin
A small pinch of sugar

Instructions:

In a pan, heat 4 tbsp of cooking oil. Add ¼ tsp salt and ¼ tsp turmeric, mix well.

Add the cubed potatoes and fry until light brown. Set aside.

In the same pan, add the thinly sliced onions and ½ tsp salt. Sauté until golden.

Add cardamom, cinnamon sticks, cloves, bay leaves, and peppercorns. Sauté until aromatic.

Add a splash of water, then add the garlic and ginger paste. Sauté for 30-40 seconds until fragrant.

Add the chicken pieces and mix well. Add ¾ tsp turmeric, ½ tsp red chili powder, 1 tsp Kashmiri chili powder, and 1 tsp salt. Sauté for 5 minutes over medium heat.

Cover and cook for 5 minutes on low heat to allow the chicken to release its juices.

Open the lid, mix well, then add the coriander powder, cumin powder, and garam masala. Mix well, cover, and cook for 10 minutes on low heat, stirring occasionally.

Add the fried potatoes and mix. Add 2 cups of hot water as needed and adjust the seasoning. Cover and cook until the potatoes are tender, about 12-15 minutes, on low heat.

Finish with ¼ tsp roasted cumin and a very small pinch of sugar. Mix well and serve.

Enjoy this super satisfying and iconic dish for chicken curry lovers!


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