Dinner · Indian

Bengali-Style Chicken Curry with Potatoes

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 15, 2026

This is a cozy, one-pan chicken curry where tender potatoes soak up a warmly spiced tomato and onion base. It comes together with pantry spices and a single skillet, which makes it a perfect weeknight dinner over rice. The flavor tastes slow-cooked even though it is ready in about an hour.

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Bengali-Style Chicken Curry with Potatoes

Why you'll love this

  • Everything cooks in one skillet for easy cleanup.
  • Uses affordable pantry spices you likely already have.
  • Naturally gluten-free and dairy-free.
  • Tastes slow-simmered but is ready in about an hour.

EveryDayMeal recipe

Bengali-Style Chicken Curry with Potatoes

Prep
15m
Cook
50m
Total
65m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 tablespoon ginger garlic paste
  • 2 tomatoes, diced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 chicken breasts, cut into chunks
  • 2 large red potatoes, cubed
  • 1/2 cup fresh cilantro, chopped

Equipment

  • Large deep skillet
  • Cutting board
  • Chef's knife
  • Wooden spoon

Instructions

  1. Heat the olive oil in a large deep skillet over medium-high heat until it shimmers, which means it is hot enough to soften the onions quickly.
  2. Add the diced onions and cook, stirring often, until they turn soft and translucent, about 5 minutes, so the base tastes sweet rather than sharp.
  3. Stir in the ginger garlic paste and cook another 5 minutes until it smells fragrant and the raw edge is gone.
  4. Reduce the heat to medium and add the diced tomatoes, cooking until they break down into a soft, pulpy sauce, 5 to 10 minutes.
  5. Sprinkle in the cayenne, curry powder, garam masala, turmeric, and cumin, then cook and stir for 5 minutes so the spices toast and deepen in flavor.
  6. Add the chicken chunks and cubed potatoes, stirring to coat everything in the spiced base.
  7. Simmer, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through with no pink in the center, about 20 minutes.
  8. Scatter the cilantro over the top and simmer another 10 minutes to blend the flavors, then serve hot over rice.

Tips from the kitchen

  • Cut the potatoes into evenly sized cubes so they finish cooking at the same time as the chicken.
  • If the sauce gets too thick while simmering, splash in a little water to keep it saucy.
  • Toast the spices fully in step 5; that extra few minutes is where the deep flavor comes from.

Estimated nutrition per serving: 390 cal · 38g protein · 30g carbs · 12g fat

Make it your own

  • Swap chicken breast for boneless thighs for a richer, juicier result.
  • Stir in a handful of peas or spinach during the last 10 minutes for extra veg.
  • Use sweet potatoes instead of red potatoes for a slightly sweeter curry.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce. It also freezes well for up to 3 months.

Good to know

Can I make this ahead?
Yes, the flavor actually improves overnight. Make it a day ahead, refrigerate, and reheat gently before serving.
What should I serve with it?
Steamed basmati rice or warm naan are ideal for soaking up the sauce.
Is it very spicy?
With a full teaspoon of cayenne it has a noticeable kick. Reduce to 1/4 teaspoon for a milder version.
Can I use chicken thighs?
Absolutely. Boneless thighs stay juicier and are more forgiving during the longer simmer.

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