![bengali chicken curry bengali chicken curry](https://foodiesterminal.com/wp-content/uploads/2019/07/Bengali-chicken-rezala-with-doi-posto.jpg)
![bengali chicken curry bengali chicken curry](https://i1.wp.com/masalatize.com/wp-content/uploads/2010/01/bengali-chicken-jhol.jpg)
Cover and let it simmer till the meat pieces are cooked. (Maa says never add cold water to any non vegetarian curries, not only the taste deteriorates but also the meat will come off from the bones). 2 cups are enough to give an end result with thick gravy) of warm water and the potato pieces. Once you see the meat pieces are 75% cooked add two cups or more (depends on what texture you need, if you want it runny add more water. METHOD: 1) Marinate chicken with salt, chicken masala, turmeric powder and ginger garlic paste for about 1hr. If it easily goes through that means you are good to go for the next stage. Check by poking your spatula in a big chunky piece of meat.
![bengali chicken curry bengali chicken curry](https://i.ytimg.com/vi/0RtPSL0bp08/maxresdefault.jpg)
Nesan, (ttnesan) on Twitter made this curry for his family and I couldn’t wait to make it for mine. Like many coconut chicken curry recipes I post here on my blog, this one was sent to me by a new Twitter friend Nesan. This will take almost 15-20 minutes till you see the oils are separating at the sides and the meat pieces are becoming dry. This is Bengali comfort food at its best and it only takes about 35 minutes to make. And this process is like stir and cover and again follow the same. Now comes the lengthy part of Kashano or browning the meat on low heat. Pour the marinated chicken, salt, turmeric and red chili powder. Fry this on low till they change colour to a light brown.Īdd ½ tsp sugar, rest of the ginger-garlic paste and sauté for another minute. Once they splutter add the chopped onion. Sumayyas recipe uses cashew nuts, poppy seeds and yoghurt to create a rich and creamy sauce. Heat the rest of the oil and fry the potato pieces till golden. This Bengali-inspired version of a classic korma is the perfect recipe to try if feeling a little bored with your takeaway curry. Peel and cut the potatoes in half and smear with little salt and turmeric. Slice the onions in half moon shape and keep aside. Wash the chicken pieces and marinate it with curd, chopped tomato, half of the ginger-garlic paste, green chili paste, salt, 1 tsp red chili powder and 2 tbsp mustard oil.