Bengali Chicken Curry
by Charlie McCarthy, Sr.
Cookware
- large saucepan
Ingredients
- 1/2 cups canola oil
- 2 cups onions
- 1/2 tsp ground cinnamon
- 2 cups tomatoes
- 3 tbsp garlic
- 2 tbsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp turmeric
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp garam masala
- 1/2 tsp cayenne
- 3 lbs chicken thighs
- 1 tbsp cream
- 1/4 tsp fenugreek leaves
- 2 cups water
- 1/2 cup cilantro
- 1 cups yogurt
- warm naan or basmati rice
Instructions
Step 1
Heat canola oil in a large saucepan over medium heat. Add onions and ground cinnamon. Sauté for 4 minutes.
Step 2
Add chopped tomatoes, minced garlic, minced ginger, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook 5 minutes, or until oil floats on top.
Step 3
Add chicken thighs and cook for 10 minutes. Add cream, fenugreek leaves and water. Stir and bring heat to medium-high. Cook until curry boils. Stirring occasionally, reduce heat to medium, cover and cook until chicken is completely cooked through, about 15 minutes. Remove from heat; let rest 30 minutes. Discard cinnamon stick.
Step 4
Take out chicken. If you are removing the meat from bones do it now and then add the meat back to the curry.
Step 5
When ready to serve, heat curry over medium heat and bring to gentle boil. Stir in chopped cilantro. Portion curry into bowls, and add a generous dollop of yogurt to each. Serve with warm naan or basmati rice.
Step 6
To heat the naan place in a preheated 200 F oven for 10 minutes