Bengali Comfort Chicken Curry
Recreate the warm and comforting flavors of home with this Bengali Comfort Chicken Curry, inspired by cherished family recipes passed down through generations. Perfect for those nostalgic evenings, this curry is a labor of love that brings the essence of your mom's kitchen right to your table. The blend of aromatic spices and ingredients creates a rich and hearty dish that is sure to satisfy your cravings. This recipe captures the essence of Bengali cooking, filled with vibrant flavors and comforting scents that evoke memories of family gatherings and home-cooked meals. Serve it alongside fragrant basmati rice or flaky parathas for a complete meal that warms both your heart and stomach.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
small onions
3 (peeled and quartered)
garlic cloves
5 (peeled)
ginger
1 inch piece (peeled)
chicken drumsticks
8 (skin removed)
chicken thighs
8 (skin removed)
cloves
5 (whole)
cardamom pods
3-4 (lightly cracked open)
cinnamon bark
2 inches (whole)
large ripe tomatoes
1 (chopped)
Indian chili powder
2 parts (to taste)
turmeric
1 part (ground)
cumin
1 part (ground)
salt
1 1/2 tablespoons (to taste)
Thai chilies
5-6 (whole or slit diagonally)
Instructions
1
Begin by peeling and quartering the small onions and peeling the garlic and ginger. Place these ingredients into a food processor or blender with a splash of water and pulse until you have a rough paste. The texture should not be completely smooth.
2
Prepare the chicken by removing the skin, rinsing it under cold water, and patting it dry. Carefully make slits on the surface of each piece to allow the marinade to penetrate.
3
In a mixing bowl, combine approximately 4 tablespoons of the onion-garlic-ginger paste with Indian chili powder, turmeric, cumin, and salt. Carefully coat the chicken pieces with this mixture, ensuring an even coverage. Set aside to marinate while you prepare the curry base.
4
In a large pot or Dutch oven, heat a few tablespoons of canola oil over medium-high heat until shimmering. Add cloves, cracked cardamom pods, and cinnamon bark to the hot oil. Sauté for 30 seconds until fragrant.
5
Introduce the remaining onion-garlic-ginger paste into the pot, stirring frequently to prevent sticking. Cook this mixture until it deepens in color, approximately 5 to 7 minutes.
6
Once the paste has developed a rich hue, add a second layer of spices: a generous amount of cayenne, turmeric, and cumin. Adjust the amounts according to your heat preference.
7
Carefully add the marinated chicken to the pot, stirring well to coat it with the spiced paste. Cook for about 5 to 7 minutes, or until the chicken turns opaque on the outside.
8
Reduce the heat to medium, cover the pot with a lid, and let the chicken simmer for 20 minutes. Keep an eye on the consistency; if it appears dry, add a couple of cups of hot water to create a rich sauce.
9
After 15 minutes, incorporate the washed Thai chilies into the curry, either whole or slit open for added heat, if desired.
10
Check the curry after a total of 40 minutes. Stir well and verify that the chicken is tender and fully cooked. Adjust seasoning if needed. Serve hot with jasmine rice or parathas and enjoy the taste of home.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main inspiration behind the Bengali Comfort Chicken Curry?
This recipe is inspired by cherished family recipes passed down through generations, aiming to recreate the warm, comforting flavors of a mom's kitchen.
What cuts of chicken are recommended for this curry?
The recipe calls for 8 chicken drumsticks and 8 chicken thighs with the skin removed.
Why should I make slits in the chicken pieces?
Carefully making slits on the surface of each piece allows the marinade to penetrate the meat more effectively.
What ingredients are used to make the initial flavor paste?
The paste is made from 3 small peeled and quartered onions, 5 peeled garlic cloves, and a 1-inch piece of peeled ginger.
What should be the consistency of the onion-garlic-ginger paste?
The paste should have a rough texture and should not be completely smooth.
What spices are used to marinate the chicken?
The chicken is marinated in a mixture of the onion-garlic-ginger paste, Indian chili powder, turmeric, cumin, and salt.
Which whole spices are bloomed in the oil at the start?
The recipe uses 5 whole cloves, 3-4 lightly cracked cardamom pods, and 2 inches of cinnamon bark.
How long should the whole spices be sautéed?
Sauté the cloves, cardamom, and cinnamon for about 30 seconds until they become fragrant.
How long should the paste be cooked in the pot?
The paste should be cooked for approximately 5 to 7 minutes until it deepens in color.
What spices are added as a second layer after browning the paste?
A second layer of cayenne, turmeric, and cumin is added to the pot.
How long do you cook the marinated chicken before simmering?
Cook the chicken for 5 to 7 minutes until the outside turns opaque before reducing the heat.
What is the initial simmering time for the chicken?
The chicken should simmer covered on medium heat for an initial period of 20 minutes.
What should I do if the curry appears too dry while simmering?
If the consistency is too dry, add a couple of cups of hot water to create a rich sauce.
When should the Thai chilies be added to the curry?
Incorporate the Thai chilies after the chicken has simmered for 15 minutes.
How should the Thai chilies be prepared?
The 5-6 Thai chilies can be added whole or slit diagonally for extra heat.
What is the total recommended cooking time?
The curry should be checked for tenderness and flavor after a total of 40 minutes.
What type of oil is best for this recipe?
The recipe suggests using a few tablespoons of canola oil.
How much salt is used in this Bengali chicken curry?
The recipe calls for 1 1/2 tablespoons of salt, adjusted to taste.
Are tomatoes used in this recipe?
Yes, the recipe includes one large ripe chopped tomato.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the recommended side dishes for this curry?
It is best served with fragrant basmati rice, jasmine rice, or flaky parathas.
Can I adjust the spiciness of the dish?
Yes, you can adjust the amounts of Indian chili powder, cayenne, and Thai chilies according to your heat preference.
What are the key tags associated with this recipe?
Key tags include bengali curry, chicken curry, family recipe, comfort food, spicy, and indian cuisine.
What is the category of this dish?
This dish is categorized under Curries.
Is the chicken washed in this recipe?
Yes, the instructions suggest rinsing the chicken under cold water and patting it dry before preparation.
How much paste is used for the initial marinade?
Approximately 4 tablespoons of the onion-garlic-ginger paste are used for the marinade.
What is the role of the Indian chili powder?
It is used as a primary spice in the marinade to provide color and base heat.
Should the pot be covered during the simmering process?
Yes, you should cover the pot with a lid once the heat is reduced to medium.
What visual cue indicates the chicken is ready for simmering?
The chicken is ready to simmer once the outside has turned opaque during the initial browning phase.
Is this recipe considered home cooking?
Yes, it is specifically described as a home-cooked meal that evokes memories of family gatherings.