Bengali Chicken and Potato Curry with White Rice

A comforting, quick-cooking curry featuring tender chicken and soft potatoes in a fragrant, mildly spiced gravy, served with fluffy white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 7
• Cuisine: Bangladeshi
• Difficulty: Easy
• Cost: $2.05/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Halal
• Low-Sugar
• Low-Saturated-Fat

Tags

• comfort food
• quick
• classic
• kid-friendly
• budget-friendly

Ingredients

• 2.25 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 2 cup white rice (uncooked)
• 6 cup water (hot)
• 3 tablespoon vegetable oil
• 1 yellow onion (large, finely diced)
• 1 tablespoon ginger (fresh, minced)
• 4 clove garlic (minced)
• 1.5 teaspoon ground turmeric
• 1.5 teaspoon ground cumin
• 0.75 teaspoon red chili powder
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1.5 pound Yukon Gold potato (peeled, cut into 1-inch cubes)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. In a medium saucepan, combine the white rice with 4 cups of water and 1/2 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the yellow onion and cook, stirring, for 3-4 minutes until softened and lightly golden.
3. Add the minced ginger and minced garlic to the pot and cook for 1 minute more until fragrant.
4. Stir in the ground turmeric, ground cumin, red chili powder, and the remaining 1 teaspoon of salt. Cook for 30 seconds, stirring constantly.
5. Add the chicken thighs and cubed Yukon Gold potatoes to the pot. Stir well to coat with spices. Cook for 5 minutes, stirring occasionally, until chicken starts to brown.
6. Pour in 2 cups of hot water. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally.
7. Stir in the black pepper. Fluff the cooked white rice with a fork. Serve the curry hot with the white rice, garnished with fresh cilantro if desired.

Notes

Using boneless, skinless chicken thighs keeps the meat tender and moist, while cutting them into smaller pieces ensures they cook quickly. Finely dicing the onion helps it break down faster into the sauce.

Nutrition (per serving)

• Calories: 492
• Protein: 34.6 g
• Carbohydrates: 62 g
• Fat: 13.8 g
• Fiber: 3 g
• Sodium: 642 mg
• Saturated Fat: 2.8 g
• Sugar: 1.8 g
• Cholesterol: 124 mg