Bangladesh Curry

PIn it

Introduction

This Bengali-style curry builds deep flavor from a slow-cooked tomato base enriched with yogurt and finished with lime juice and fresh coriander. The chicken simmers in the sauce for 30–40 minutes, absorbing spices while the tomatoes break down into a cohesive, balanced sauce that works equally well over rice or with flatbread.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 4-6 medium tomatoes
• 1 medium onion
• 4 tbsp vegetable oil
• 3 cm (1-inch) piece ginger root
• 2 garlic cloves
• 1-2 mild green chillies
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• Salt
• Freshly-ground black pepper
• 100 ml (3½ fl oz) water
• 1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
• 2 tbsp yoghurt
• 1 lime (or lemon)
• 1 small bunch of coriander leaves
• Cooked rice, to serve

Instructions

1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about 10 minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn’t burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Variations

Vegetable curry: Replace the chicken with 400g of mixed vegetables (potatoes, bell peppers, cauliflower, or green beans), added after the sauce has simmered for 5–10 minutes. Reduce the final cooking time to 15–20 minutes until the vegetables are tender.

Coconut finish: Stir in 100 ml of coconut milk in place of the yogurt for a richer, less tangy sauce with subtle sweetness.

Hotter curry: Include all the chilli seeds and increase the green chillies to 2–3 pieces for noticeably more heat without altering the spice balance.

Thicker sauce: Simmer the curry uncovered for the last 10 minutes of cooking to reduce excess liquid and concentrate the flavors.

Cream-based version: Use sour cream or crème fraîche instead of yogurt for a tangier, more luxurious sauce with better stability at higher temperatures.

Tips for Success

Watch the onion carefully during the initial frying stage—it should turn an even golden brown without darkening or catching on the pan bottom. Uneven browning means the heat is too high or you’re not stirring enough.

Toast the ground spices for a minute or two in the hot oil before adding the tomatoes; this blooms their flavors and prevents the raw, dusty taste that comes from adding them cold.

Don’t skip peeling the tomatoes. The skins will separate during cooking and float loose in the sauce, creating an unpleasant texture—blanching and peeling takes only a few minutes.

Add the lime juice gradually and taste as you go; you control the final balance of acidity and sweetness, and not all limes are equally juicy.

If using chicken breast pieces instead of thighs, check for doneness after 25–30 minutes by cutting into the thickest piece to ensure no pink remains.

Storage and Reheating

Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors deepen slightly as it sits. Freeze for up to 3 months; the texture remains good, though the yogurt can separate slightly when thawed.

FAQ

Can I use chicken breast instead of thighs?

Yes, but breast meat will cook faster (25–30 minutes instead of 40) and dries out easily if overcooked. Thighs and drumsticks stay moist and flavorful longer, making them more forgiving.

Should I remove the skin from the chicken before cooking?

The skin is optional. Leaving it on adds richness to the sauce; removing it gives you a leaner dish. Either way works.

What if I can’t find fresh coriander leaves for the garnish?

A squeeze of extra lime juice and a pinch of fresh mint work as alternatives. Avoid dried coriander—it lacks the bright, fresh note that makes the final dish come alive.

Can I make this in a slow cooker?

Yes. Follow the pan-frying steps for the onion and spices, then transfer everything (including the chicken and sauce) to a slow cooker on low for 6–8 hours or high for 3–4 hours. Add the yogurt and lime juice in the last 20 minutes of cooking.