Simple Chicken Curry with Potatoes – Bengali Style

Step 1: Sauté Onions and Bay Leaf

Heat 4 tablespoons of oil in a large, heavy pot over medium heat until hot but not smoking. Add 1 dried bay leaf and stir. Add thinly sliced red onions and 1/4 teaspoon of salt. Stir frequently on medium-high heat for 2-3 minutes until the onions wilt down and develop a light brown color along the edges.

Step 2: Add Ginger and Garlic

Add 1 tablespoon each of finely grated ginger and garlic to the pot. Stir on medium heat for 1 minute until fragrant.

Step 3: Fry the Chicken

Add the chicken pieces to the pot. Stir on high heat for 5-7 minutes until all the water released from the chicken dries up and the chicken turns from pink to a creamy color.

Step 4: Add Pureed Tomatoes

Pour in the pureed tomatoes. Stir the chicken and tomatoes together on medium-high heat for about 5 minutes until the mixture looks less liquidy.

Step 5: Add Spices and Potatoes

Add 1 teaspoon of turmeric powder, 2 teaspoons of Kashmiri chili powder, 2 teaspoons of salt, and 1 teaspoon of sugar (optional). Stir on medium-high heat for 3-4 minutes until most of the liquid evaporates and the spices are well combined with the chicken. Add the halved potatoes and stir to coat them with the masala.

Step 6: Add Final Spices and Water

Add 1/4 teaspoon of black pepper powder and 1 teaspoon of garam masala powder. Stir well. Pour in 2 cups of hot water and stir to combine.

Step 7: Simmer the Curry

Cover the pot and let the curry simmer on low heat for 30 minutes. Remember to stir occasionally during this time. After 30 minutes, check the potatoes for doneness (they should be nearly done). Taste and adjust seasonings if required. If the gravy is too thick, add an additional 1/4 cup of hot water and stir.

Step 8: Final Simmer and Garnish

Cover the pot again and let it simmer for 5 more minutes. Once done, discard the bay leaf. You can add some chopped fresh cilantro at this point if desired. Serve hot and enjoy!

• Use a large, heavy pot to make stirring easier and prevent masala from sticking and burning.

• Stir onions frequently for even browning and better flavor development.

• Frying the chicken until its natural water dries up helps infuse flavors and prevents a 'boiled' taste.

• Leftover chicken curry often tastes even better the next day, so consider making a larger batch.

• You can use boneless chicken instead of bone-in pieces.

• Omit Kashmiri chili powder if you prefer less heat, or add sweet paprika for color without extra spice.

• Adjust the amount of water to achieve your desired gravy consistency; less water for a thicker gravy, more for a thinner one.