Bengali Chicken Curry with Potatoes
Chicken and potato curry is a popular Bengali dish. It is made with chicken, potatoes and spices. The dish is spicy due to the cayenne pepper.
The curry is cooked in olive oil and flavored with various spices. The ingredients are cooked together until the chicken is done and the potatoes are tender.
The dish is finished with fresh cilantro and served hot.
By Nadia Kovalenko
Posted October 6, 2026Share
Time
Calories
Servings
Difficulty
Description
Chicken and potato curry is a popular Bengali dish. It is made with chicken, potatoes and spices. The dish is spicy due to the cayenne pepper.
The curry is cooked in olive oil and flavored with various spices. The ingredients are cooked together until the chicken is done and the potatoes are tender.
The dish is finished with fresh cilantro and served hot.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 12
2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
0.5 cup fresh cilantro
Instructions
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1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook 2 large diced onions in the oil until they are translucent, about 5 minutes. Add 1 tablespoon of ginger-garlic paste and cook for another 5 minutes. Reduce the heat to medium and add 2 large diced tomatoes. Cook until the tomatoes are pulpy, 5 to 10 minutes. Add 1 teaspoon of cayenne pepper, 1 teaspoon of curry powder, 1 teaspoon of garam masala, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Cook and stir for 5 minutes.
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2
Add 4 skinless, boneless chicken breast halves cut into bite-size pieces and 2 large chopped red-skinned potatoes to the skillet. Simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked, about 20 minutes. Sprinkle 0.5 cup of fresh cilantro over the mixture and continue simmering for another 10 minutes. Serve hot.
Nutrition Facts
Servings 4
Amount Per Serving
-
Calories 368 kcal
% Daily Value *
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Total Fat 10g
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Saturated Fat 2g
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Cholesterol 59mg
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Sodium 200mg
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Total Carbohydrate 42g
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Dietary Fiber 6g
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Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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