Go back

Bengali chicken curry

1 of 3


  • 3 tbsp vegetable oil
  • 8 cloves of garlic, peeled and sliced
  • 5 bay leaves
  • 3 cardamoms
  • 1 cinnamon stick
  • 2 medium onions, peeled and diced
  • 0.75 tbsp salt
  • 0.5 cup hot water
  • 1 tsp turmeric
  • 0.5 tbsp curry powder
  • 0.5 tbsp cumin
  • 0.5 tbsp cinnamon
  • 1 tsp chilli powder (or 1/2 tbsp if you aren't using extra hot, or if you like it spicy)
  • 2 tbsp tomato puree
  • 1 cup hot water
  • 1 baby chicken, cut each chicken into 8 pieces
  • Cooking Time
    45 mins - 1 hour
  • Serving
    Serves 5
  • Skill Level


A very dear Bengali friend gave me the way she makes chicken curry Bengali style, and I really enjoyed making it. So I hope everyone gives it a go too, and enjoys both the process and the taste :)
  1. Heat the vegetable oil in a pot on medium heat, then place the garlic, bay leaves, cardamom and cinnamon stick, mixing for a minute
  2. Add the onions and the salt, and cook for five minutes on high heat. Add the water, cover and cook on medium heat until the water evaporates and the onions soften (should take 5 minutes)
  3. Add the turmeric, curry powder, cumin, cinnamon, chilli powder and tomato puree, then mix well, then cook for a further five minutes on medium heat
  4. Add water, cover and cook on low heat until the liquid evaporates (check on it after 10 mins)
  5. Add the chicken pieces, mix well, cover and cook on low heat for 20 mins (stirring from time to time)
  6. Turn the heat up to high, and cook for a further 5 mins, mixing from time to time to avoid the mixture sticking (if after 5 mins you feel there is not enough sauce, add another cup of water and cook for a further 5 mins)

This turned out delicious alhamdulilah, served it with white rice. Thank you to my dear friend for the recipe, and I hope you all give this a go. Enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to