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    Home » By Ingredient » Meats & Poultry » Chicken

    Published: Sep 2, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Bangladeshi Rustic Style Chicken Curry

    For the second day of around the world in 30 days with ABC cooking, we travel to Bangladesh to taste this rustic chicken curry. Bangladesh was once part of India and the food is similar to Indian food, to be more precise the food is similar to Bengali cuisine. The recipe I chose for this country is rustic chicken curry that does not require any sautéing or too much of preparation. All the ingredients are mix and cooked together to make this curry.

    Bangladeshi Chicken Curry, Bangla Cuisine, Bangladeshi Food, Chicken Curry, Around the world in 30 days with ABC cooking, Blogging Marathon

    This recipe uses ground onion paste and I was not sure how that would be as the chicken in the US cooks very fast. I thought of sautéing the onions and then grinding it to paste. In the last minute I decided to stick to the recipe and used raw onion paste. This is such an easy recipe that even a novice cook can do it. This is an excellent recipe for bachelors or college students who are staying away from home. It does not taste exactly like the chicken shorva(curry) I am use to but it was good. I made this curry twice. First time I could not take pictures and had to make it again. First time I used only onions as the recipe called for and the second time I added some ground tomato as we like more gravy in the curry. Both tasted fine and Mr.U liked the one with tomato better.

    Bangladeshi Chicken Curry, Bangla Cuisine, Bangladeshi Food, Chicken Curry, Around the world in 30 days with ABC cooking, Blogging Marathon

    Source: Khadiza's Kitchen
    Total Time: 35 – 40 minutes
    Preparation: 15 – 20 minutes
    Cooking Time: 20 minutes
    Serves: 2

    Ingredients:

    • 580 grams cleaned and cut Chicken (I usually get whole chicken and cut it into desired pieces)
    • 1 tbsp. Ginger Garlic Paste
    • 1 ½ - 2 ½ tsp. Chili Powder (adjust to taste. Check note below)
    • 1/16 – ⅛ tsp. Cardamom seeds (Seeds of 3 cardamoms were approx. 1/16 tsp.)
    • ½ - ¾” Cinnamon Stick
    • 4 Black Peppercorns
    • 3 Cloves
    • 1 Bay Leaf
    • 1 tsp. Salt
    • 1 medium sized Onion ground to paste (approx. 1 cup chopped onion or little over ½ cup onion paste. Check note)
    • 1 medium Tomato ground to paste, approx. ½ - ¾ cup ground tomato paste (opt. Check note below)
    • 2 ½ tbsp. Oil
    • 2 tsp. Coriander Powder
    • 1 medium sized Potato peeled and cut into 8 - 12 pieces (I used a red potato but any variety can be used)
    • ½ tsp. Cumin Powder

    Preparation:

    1. Remove the skin from the chicken and cut it into 1 ½ - 2” pieces.
    2. Grind cardamom seeds, cloves, black peppercorns and cinnamon stick to fine powder. This is approximately ½ tsp. powder.
    3. Take chicken in a sauce pan and mix all the ingredients together except cumin powder and potatoes.
    4. Marinating chicken is optional and I prefer marinating it at least for 30 minutes.
    5. Cook the chicken on medium to medium low flame until chicken is half cooked, approximately 10 minutes. Chicken will release some juices but if it dries up, add some water.
    6. Add potato pieces, cover and continue to cook for another 10 minutes until the chicken and potatoes are full cooked. Stir in between and add water if the juices evaporate. We prefer more gravy in chicken curry and I added about ¼ cup water. Taste the curry and adjust salt and chili powder as per taste.
    7. Add cumin powder, mix well and cook for couple of minutes.
    8. Turn off the heat and keep the pan covered until ready to serve.
    9. Serve hot with warm rice.

    Suggestions:

    • I would not recommend boneless chicken for this curry. In general we prefer chicken with bone for curries as the chicken with bones releases more juices and makes flavorful gravy.
    • The second time I made this curry, I added more onion paste and some tomato paste. I also added ½ - 1 tsp. of extra chili powder. Also, I added additional ¼ cup water in step 6. Adjust water as per desired consistency of the gravy. Husband like the curry better the second time around.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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    1. Ammaji Kitchen{Sree} (@sreevallie) says

      September 17, 2014 at 6:11 pm

      Lovely presentation of the dish & beautiful clicks too.

      Reply
    2. themadscientistskitchen says

      September 11, 2014 at 5:54 am

      Yum!! Love the the rustic style chicken. I cannot comment much on what has gone in but this delicious bowl calls me to fetch pao.

      Reply
    3. PJ says

      September 03, 2014 at 10:36 pm

      Beautiful Click Usha 🙂

      Reply
    4. pumpkinfarmfood says

      September 03, 2014 at 1:02 pm

      amazing clicks and lovely choice of recipe...how many variations one can make with onions, tomatoes and potatoes across the world..

      Reply
    5. Suma Gandlur says

      September 03, 2014 at 8:22 am

      Love the contrasting background you used.

      Reply
    6. Chef Mireille says

      September 02, 2014 at 11:27 pm

      lovely to see another country's version of curry chicken

      Reply
    7. Manjul bharath says

      September 02, 2014 at 11:17 pm

      very aromatic curry , you are great and u have so much of patience to redo the recipe..

      Reply
    8. Vaishali Sabnani says

      September 02, 2014 at 8:54 pm

      The recipe is interesting with all those spices and can be easily converted into a vegetarian one.

      Reply
    9. Padma Rekha says

      September 02, 2014 at 12:46 pm

      nice recipe bookmarking..

      Reply
    10. cookingwithsapana says

      September 02, 2014 at 11:45 am

      Simple and exotic curry and pics are stunning as usual..

      Reply
    11. Pavani says

      September 02, 2014 at 10:10 am

      Lovely clicks Usha and the flavors sound very much like an Indian dish.

      Reply
    12. Priya Srinivasan says

      September 02, 2014 at 8:03 am

      Looks great usha!! Love the simplicity in the dish.

      Reply
    13. Varada says

      September 02, 2014 at 7:55 am

      Lovely picture as always. I am amazed at how willing you are to redo dishes.

      Reply
    14. Priya says

      September 02, 2014 at 7:52 am

      Chicken curry sounds almost like ours na, i can happily have this curry with some rotis.

      Reply
    15. Srivalli says

      September 02, 2014 at 7:30 am

      Love your presentation Usha...the picture has come out so well...

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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