Indianby TheMealDBBengali Chicken Curry with PotatoesServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tablespoons Olive Oil2 diced Onion1 tablespoon Ginger Garlic Paste2 diced Tomato1 tsp Cayenne Pepper1 tsp Curry Powder1 tsp Garam Masala1 tsp Ground Turmeric1 tsp Ground Cumin4 Chicken Breast2 large Red Potatoes1/2 cup CilantroStepsStep-by-step0 of 3 done1Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes.2Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.3Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.Source: TheMealDB
