TASTE WONDERS in this authentic Bangladeshi Chicken Curry recipe. Our staff licked their fingers and we know you will too!
- 1 inch piece fresh root ginger
- 5-6 cloves garlic
- 100ml vegetable oil
- 2-3 medium onions, finely sliced
- 2 teaspoons salt
- 4-5 bay leaves
- 3-4 sticks of cinnamon from A Spice affair
- 4-5 whole cloves
- 4-5 elachi (cardamom pods) from A Spice affair
- 1/4 teaspoon garam masala from A Spice affair
- 1 heaped teaspoon curry powder from A Spice affair
- 1 heaped teaspoon dhania powder (ground coriander) from A Spice affair
- 1 heaped teaspoon jeera powder (ground cumin) from A Spice affair
- 1/2 teaspoon chilli powder from A Spice affair , or more to taste
- 5-6 chicken breast fillets
- 3-4 medium potatoes
- a good pinch fresh coriander leaves to garnish
- Blend ginger and garlic together until it forms a smooth paste.
- In a large pot, add the oil, onions, ginger and garlic mix, salt, bay leaves, cinnamon, cloves and elachi. Slowly simmer on a low heat, until the onions are virtually dissolved. If need be, add a half a cup of water if it gets too dry at any time until the onions are soft enough.
- Next add all the powdered spices and gently cook for a further five minutes. Again add a small amout of water if it gets too dry, about half a cup.
- Cut the chicken into bite-sized cubes. Peel and chop the potatoes into quarters. Add both the chicken and potatoes to the pot. Stir them into the spicy mix, making sure everything is thickly coated. Cook for a further five minutes on a low heat.
- Cover the whole lot with boiled water from the kettle, and simmer for around 20 minutes or until the chicken and potatoes are cooked through. Garnish with freshly chopped coriander to bring out the flavour.
- Now you can enjoy with your favourite rice!! :)