Chicken Jhol (Light Bengali Chicken Curry with Potatoes)
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Ingredients
- 700 g chicken thigh fillets
- 350 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 37.1 g
- Carbohydrate
- 18.3 g
- of which sugars
- 3 g
- Fat
- 18.3 g
- of which saturates
- 3.3 g
- Fibre
- 3.1 g
- Salt
- 0.40 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 thigh fillets and brown for 5 minutes, then stir in the ground turmeric and chilli powder.
- 3
Add the potatoes and 600ml water, bring to the boil, then cover and simmer for 20 minutes, until the potatoes and chicken are tender and the chicken has no pink remaining, keeping the curry thin and brothy.
- 4
Scatter with the fresh coriander and serve with rice.
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