Bangladeshi chicken curry
মুরগির ঝোল
Home-style chicken and potato curry, cooked bhuna style.
At a glance
- Time
- 1 hr 5 min
- Serves
- 4
- Kitchen
- Bangladeshi
- Heat
- Medium
First time?
This is the Sunday chicken curry of a Bangladeshi home, with a thin, spiced gravy and soft potatoes. The key step is bhuna: frying the onions and spices slowly until the oil comes out at the edges. Ask the butcher for curry cut, skinless.
Method
Heat the oil in a wide pot. Add the bay leaves, cardamom and cinnamon and fry for 30 seconds.
Add the onions and fry over a medium heat, stirring, until deep golden, about 10 minutes.
Add the ginger and garlic pastes and fry for 2 minutes. Add the ground spices with a splash of water so they do not burn.
Keep frying and stirring for 5 minutes, adding a spoon of water when it catches, until the oil separates at the edges. This is the bhuna.
Add the chicken and salt. Turn the pieces in the masala and fry for 10 minutes.
Add the potatoes and hot water. Cover and simmer for 25 minutes, until the chicken is cooked and the potatoes are soft. Taste for salt.
Short on time? Use 2 tablespoons of a ready meat curry masala, such as Radhuni, in place of the four ground spices.
Eat it with: Rice, or paratha from the frozen aisle.
Your shopping list.
All 14 things, grouped by where they are in the shop. Show this at the counter if you need a hand.
Spices and masalas
- bay leaves
- green cardamom pods
- cinnamon stick
- turmeric
- chilli powder
- ground cumin
- ground coriander
Come and see us in store.
No online orders and no delivery. Everything is waiting on the shelves and at the counters in our shops in Dublin and Drogheda.