Bangladesh Chicken Curry

Susan Feliciano

By
@frenchtutor

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 different cultural cuisines during those years; I guess it fueled my interest in different ethnic and heritage cooking. I'm sure there are many variations on this dish, because curry dishes are as individual as the cook.
My children loved curry night and used to ask when I was going to make it again. They liked putting on the various toppings, which really do make the dish!
Sometimes I would substitute canned tuna or chicken for the fresh chicken breast.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 1/2 lb
boneless skinless chicken breast
2 Tbsp
olive oil
1/2 c
chopped onion
1/2 c
chopped celery
2 Tbsp
all purpose flour
1 Tbsp
curry powder, or more to taste
1 can(s)
evaporated milk
1/2 c
sour cream
2 Tbsp
ketchup
3 c
cooked rice (basmati or jasmine)

TOPPINGS

chopped green or red bell pepper
chopped peanuts or almonds
sunflower seeds
golden raisins or craisins
shredded coconut
chopped green onion
shredded fresh basil leaves
prepared indian chutney

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tag: Heirloom