Bengali Chicken Curry with Potatoes and Mustard Oil
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 300 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 0.5 tsp garam masala
Nutrition (per serving)
- Calories
- 562 kcal
- Protein
- 42.5 g
- Carbohydrate
- 18.6 g
- of which sugars
- 5.1 g
- Fat
- 34.2 g
- of which saturates
- 8 g
- Fibre
- 3.5 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken and brown for 6 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Add the potatoes and 400ml water, cover and simmer for 30 minutes, stirring occasionally, until the potatoes and chicken are tender and the chicken has no pink remaining.
- 4
Stir through the garam masala and simmer uncovered for 5 minutes to thicken slightly.
- 5
Serve with rice.
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