Bengali Chicken Curry with Potatoes Recipe

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Bengali Chicken Curry with Potatoes
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  1. Heat 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. Reduce 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.
  2. Add 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 438.35 Kcal (1835 kJ)
Calories from fat 129.75 Kcal
% Daily Value*
Total Fat 14.42g 22%
Cholesterol 139.24mg 46%
Sodium 791.41mg 33%
Potassium 1525.74mg 32%
Total Carbs 28.9g 10%
Sugars 6.9g 28%
Dietary Fiber 5.06g 20%
Protein 51.29g 103%
Vitamin C 29.2mg 49%
Iron 1.9mg 10%
Calcium 59.2mg 6%
Amount Per 100 g
Calories 79.11 Kcal (331 kJ)
Calories from fat 23.42 Kcal
% Daily Value*
Total Fat 2.6g 22%
Cholesterol 25.13mg 46%
Sodium 142.83mg 33%
Potassium 275.36mg 32%
Total Carbs 5.21g 10%
Sugars 1.25g 28%
Dietary Fiber 0.91g 20%
Protein 9.26g 103%
Vitamin C 5.3mg 49%
Iron 0.3mg 10%
Calcium 10.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
  • 11

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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