Bengali Chicken Curry is a traditional Indian recipe (from the Bengal region) for a classic curry of chicken cooked in an onion and tomato sauce with turmeric, bay leaves and chilli powder. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Chicken Curry.
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Ingredients:
1 whole chicken (about 1.4kg) cut into serving pieces
2 onions, sliced
2 Malabathrum (Indian Bay Leaf), (tej patta) (or substitute cassia bark)
3cm length of cinnamon stick
4 cloves
1 large, ripe, tomato, chopped
1/4 tsp ground turmeric
salt and hot chilli powder, to taste
oil for frying
Method:
Combine the salt, turmeric, chilli powder and 2 tbsp oil in a bowl. Mix well then rub all over the chicken. Set aside to marinate for 1 hour.
At the end of this time heat oil in a large pan or wok and add the bay leaves, cloves and cinnamon. Fry for about 2 minutes or until aromatic then stir-in the onions and fry for about 6 minutes, or until golden brown. Turn the marinated chicken into the pan and fry over high heat for about 2 minutes, or until well browned. Add a little water then cover the pan and cook for about 6 minutes.
Stir-in the tomato (and more water if needed) and continue cooking for about 35 minutes, or until the chicken is tender and cooked through. Cook uncovered until the sauce has thickened then serve on a bed of rice.
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