Bangladesh Chicken Curry
By
Susan Feliciano
@frenchtutor
1
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.
Ingredients
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1 1/2 lbboneless skinless chicken breast
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2 Tbspolive oil
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1/2 cchopped onion
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1/2 cchopped celery
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2 Tbspall purpose flour
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1 Tbspcurry powder, or more to taste
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1 can(s)evaporated milk
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1/2 csour cream
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2 Tbspketchup
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3 ccooked rice (basmati or jasmine)
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TOPPINGS
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·chopped green or red bell pepper
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·chopped peanuts or almonds
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·sunflower seeds
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·golden raisins or craisins
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·shredded coconut
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·chopped green onion
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·shredded fresh basil leaves
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·prepared indian chutney
How to Make Bangladesh Chicken Curry
- 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.
- 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.
- 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.
- 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.
- 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.