Grammy's Kitchen · Chicken Curry · Bengali Chicken Curry with Potatoes
One of 171 chicken curry recipes we measured
from www.allrecipes.com
86 cooks on www.allrecipes.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 47% |
| fat | 0% | 3% |
| aromatics | 4% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 16% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 300 g | 2 large onions, diced |
| 8 g | 1 tablespoon ginger-garlic paste |
| 822 g | 2 large tomatoes, diced |
| 2 g | 1 teaspoon cayenne pepper, or more to taste |
| 2 g | 1 teaspoon curry powder |
| 2 g | 1 teaspoon garam masala |
| 2 g | 1 teaspoon ground turmeric |
| 2 g | 1 teaspoon ground cumin |
| 7200 g | 4 skinless, boneless chicken breast halves - cut into bite-size pieces |
| 340 g | 2 large red-skinned potatoes, chopped |
| 50 g | 0.5 cup fresh cilantro |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was super delicious and so easy and relatively quick for something with such great flavours. I didn't have ginger garlic paste so just grated some fresh ginger and garlic. I also was cooking for a cilantro-hater so subbed parsley. I found 2 chicken breast” — a cook, 5★
“Very delicious. I made this dish last night after reading the reviews from others. I didn't have fresh tomoatoes so I used two 14 oz cans of fire roasted tomatoes which gave it a lot of depth. I doubled all the spices except for the Cayenne pepper. The one tea” — a cook, 4★