Authentic Bangladeshi chicken curry

    1 hour 30 min

    This chicken curry is a family favourite passed through the family. It is possible to substitute the potatoes for any vegetable that you like but personally I think the potatoes make the dish very tasty and filling. Also the chicken may be substituted for lamb or beef. It's really up to you! :)


    County Antrim, Northern Ireland, UK
    164 people made this

    Serves: 5 

    • 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
    • 4-5 whole cloves
    • 4-5 elachi (cardamom pods)
    • 1/4 teaspoon garam masala
    • 1 heaped teaspoon curry powder
    • 1 heaped teaspoon dhania powder (ground coriander)
    • 1 heaped teaspoon jeera powder (ground cumin)
    • 1/2 teaspoon chilli powder, or more to taste
    • 1 1/2 teaspoons haldi powder (turmeric)
    • 5-6 chicken breast fillets
    • 3-4 medium potatoes
    • a good pinch fresh coriander leaves to garnish

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Blend ginger and garlic together until it forms a smooth paste.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Now you can enjoy with your favourite rice!! :)

    Make ahead

    It tastes really good on the second day. I know it sounds strange but it's actually true!!

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    Reviews in English (15)


    Thanks Sadieann for this wonderful authentic recipe! This was indeed easy to make, and quite delicious. I am used to hot, spicy curries, though, and this recipe was extremely mild, even though I used only 650 g chicken and 3 medium potatos. Next time, I will throw in some chopped dried bird's eye chilis rather than using chili powder. I have had a 4-year research project in Bangladesh, and can attest to the fact that the curries there are HOT! Note that the bay leaves used in Indian cooking are a different species from the European or American bay (or laurel). It is worth the trouble to try to find them in an Asian food store. Also, it is little extra work to make your own, fresh garam masala: a basic gm from this region can be made with just bay leaves, cloves, cinnamon stick, and green cardomoms (elachi), which are simply dry roasted then ground.  -  31 Oct 2010


    Speaking as an Indian person I can say this is a perfect authentic Indian curry!  -  27 Jul 2013


    This is an excellent recipe. I used garlic paste in a jar rather than powder and as I like a bit more flavour, I added around half a teaspoon more of the spices. I would say that the end result is 4 goodlarge portions.  -  30 Dec 2013