Bangladesh Curry
If you've got ripe tomatoes, chopped, mild green chillies, slit and ground coriander, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oil in a large pan over medium heat and fry the chopped onion for 8 to 10 minutes until soft and golden brown.
- Add the garlic, ginger, and slit green chillies and cook for two minutes until fragrant, taking care not to let the garlic burn.
- Stir in the turmeric, ground coriander, cumin, and chilli powder and toast the spices for about 30 seconds, then add the chopped tomatoes and a splash of water.
- Cook the masala down over medium heat for 10 to 12 minutes, stirring often, until the tomatoes collapse and the oil begins to separate at the edges.
- Add the cubed chicken, season with salt, and stir to coat well in the sauce, then cover and simmer for 20 to 25 minutes until the chicken reaches an internal temperature of 74°C (165°F) and is cooked through.
- Loosen with a little hot water if the curry becomes too thick, and taste to adjust the salt.
- Scatter over the fresh coriander and serve hot with steamed rice or flatbread.
You'll use: Frying pan / skillet · Pan · Saucepan · Steamer
Tips & common questions
How long does Bangladesh Curry take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bangladesh Curry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Beef curry in Bangladesh .jpg by Ferdous, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.