Best 2 Bangladesh Chicken Curry Recipes
Tantalize your taste buds with a culinary journey to Bangladesh, where aromatic spices and succulent chicken unite in a symphony of flavors. Experience the richness of Dak Bangla and Rezala, two iconic dishes that showcase the vibrant tapestry of Bangladeshi cuisine. Dak Bangla, a delectable chicken curry, captivates with its bold flavors and tender chicken, while Rezala enchants with its creamy, coconut milk-based sauce and an array of aromatic spices. Both dishes embody the essence of Bangladeshi cooking, where each ingredient plays a harmonious role in creating a culinary masterpiece. Prepare to embark on a culinary adventure that will transport your senses to the vibrant streets of Bangladesh with these authentic recipes.
Let's cook with our recipes!
BANGLADESH CHICKEN CURRY
I'm doing this recipe from memory because I can't find where I wrote it down. I made it very often so it should be OK. I got it from a young woman from Bangladesh named Anya, if I remember correctly. She used to babysit for my children when we lived in married student housing at the Univ. of Tennessee. I was exposed to many...
Provided by Susan Feliciano
Categories Chicken
Time 45m
Number Of Ingredients 19
Steps:
- 1. Cut chicken breast into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Saute onion and celery in oil until translucent.
- 2. While that is cooking, combine flour and curry powder together in a zip-top bag. Place chicken pieces in bag and shake to coat well. Add chicken pieces to skillet along with the rest of the flour mix. Cook, stirring and turning chicken, until chicken is cooked through.
- 3. Slowly stir in the evaporated milk and cook, stirring constantly, until sauce begins to thicken. Cook, stirring, until the flour taste is gone, about 5 more minutes at a simmer. Remove from heat and stir in sour cream and ketchup until very well combined.
- 4. Serve over a bit of rice, or combine the whole dish with all the rice and scoop up servings. Top with your choice of suggested condiments.
- 5. VEGETARIAN OPTION: I have also done this recipe with cubed firm tofu, exactly as with chicken. Two blocks is about right. You can also freeze the fresh tofu a couple of days before, thaw, and cut into cubes to make this dish. The texture of the tofu changes and becomes chewier.
CHICKEN CURRY FROM BANGLADESH
Steps:
- -- Heat up the oil on medium heat with the cardamon, cloves and bay leaves until warm (1min). Add the onions and fry till golden brown - 5 min. Add the garlic and ginger and keep frying until fragrant (2-3 min). -- Add the turmeric, chilli, paprika, coriander and cumin and ras el hanout if you have it and keep on frying. If you feel all oil has been absorbed, add a Tbsp of oil. Fry for about another 2-3 min. -- Throw in the potatoes and sprinkle some salt and 1/4 tsp black pepper and keep on frying over medium heat for 3 min. -- Throw in the chicken pieces and keep on frying for about 10 min. Reduce heat a little if needed and cover pan for the last 5 min. Sprinkle a little salt. Don't overdo the salt, you will have a chance to taste the salt a little later. -- Add in the tomatoes and keep on frying for 3 min. -- Pour in the yogurt over low heat and keep on stirring for another 2-3 min. The mixture now will be a little watery because of the yogurt. Low heat to prevent curdling. -- Add about 1/2 cup to 1 cup water depending on the consistency you like. Stir the mixture well for a minute or two. Now, taste the sauce for salt. -- Cover and let cook over medium heat for about 10 min. The potatoes have to boil. -- Once the mixture is well boiling, turn down the heat to low and keep covered. Check every now and then and stir. Add water if needed. -- Leave for about 40min-45min with the cover on over low heat. Gravy should thicken by the end and the color nice and deep. If potatoes are soft, it's an indication that the chicken should be done as well. Check for salt. -- Sprinkle some cumin on top and stir a little. -- Throw in some cilantro leaves on top et VOILA!!! Enjoy with a steaming bowl of rice!
Tips:
- Use a variety of spices: The blend of spices used in this curry is what gives it its unique flavor. Be sure to use a good quality garam masala, cumin, coriander, and turmeric. You can also add other spices to taste, such as chili powder, ginger, or garlic.
- Marinate the chicken: Marinating the chicken in yogurt and spices helps to tenderize it and infuse it with flavor. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
- Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from drying out. Be patient and let the chicken cook through completely.
- Use a good quality coconut milk: The coconut milk used in this curry is what gives it its creamy texture. Be sure to use a good quality coconut milk, such as one that is unsweetened and full-fat.
- Serve with rice or naan: This curry is traditionally served with rice or naan. You can also serve it with other sides, such as vegetables or chutney.
Conclusion:
This Bangladesh chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The blend of spices and creamy coconut milk make this curry a flavorful and satisfying dish. Serve it with rice or naan for a complete meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
