Bangladesh Chicken Curry

3
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.

Rating:

★★★★★ 1 vote

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

How to Make Bangladesh Chicken Curry

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.

Printable Recipe Card

About Bangladesh Chicken Curry

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



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