Recipe: Bengali Chicken Curry

Bengali Chicken Curry Recipe


Serves 4

600g boned skinless chicken thighs, chopped
5 tbsp vegetable oil (2 tbsp to cook chicken and 3tbsp for cauliflower and cooking spices)
1 tbsp tomato purée
1 small head of cauliflower
1 potato
1 sweet potato
Up to 500ml brown chicken stock
200g chopped tomatoes (½ a tin)
4 tbsp garlic & ginger paste  
1 tbsp turmeric
2 tbsp Garam Masala
1 tbsp Panch Phoran
1 pinch ground cloves
2 bay leaves
A handful of fresh picked coriander leaves to garnish

Rice - approx 75g per person or Naan 1 per person


  1. Start  by chopping the chicken into slices. Heat the oil in a pan, add the chicken pieces and sauté for a few minutes until you have some golden colour. Remove the pieces and set aside until required.
  2. Preheat the oven to 200°C fan.
  3. Now prepare the cauliflower by cutting into florets.
  4. Coat the cauliflower in oil and 1 tbsp of garam masala and transfer to the preheated oven.
  5. Cook until golden brown and then remove from the oven and put to one side, about 10-12 minutes.
  6. Prepare the potato and peel the sweet potato cut into similar size chunks to the cauliflower.
  7. In a large pan, add 2 tbsp of oil and cook off the garlic and ginger paste. Cook out for a couple of minutes.  Add the turmeric, patch poran, the rest of the garam masala and a generous pinch of ground cloves. Cook out for a further 2 minutes.
  8. Add the tomato purée and the potatoes and make sure it is well stirred so that you achieve an even coating of spices all over the potatoes. Add the chopped tomatoes and bay leaves.
  9. Return the chicken to the pan and add the stock. Bring to a simmer and add the cauliflower.  Simmer on a low heat until the vegetables have cooked and the chicken is tender. 25 - 30 minutes. Reduce a little further if you want something slightly thicker. Garnish with the picked coriander before serving.

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