Authentic Bengali Chicken Curry Recipe – Panch Phoran & Potatoes

Last Updated on 2 months by Neha Deshmukh

Authentic Bengali Chicken Curry Recipe – Panch Phoran & Potatoes

Introduction

There’s just something about a good Bengali curry, isn’t there? It’s more than just a meal; it’s a hug in a bowl, full of warmth and comforting spices. This Chicken Curry with Panch Phoran and Potatoes is a dish I grew up with, and it always reminds me of family gatherings and the incredible aromas wafting from my grandmother’s kitchen. I first made this on my own when I moved away from home, and honestly, it didn’t quite taste the same at first! But with a little practice (and a lot of love), I’ve perfected it. I’m so excited to share this authentic recipe with you.

Why You’ll Love This Recipe

This isn’t your average chicken curry. The magic lies in the panch phoran – a unique blend of five spices that’s the cornerstone of Bengali cuisine. Combined with tender chicken, soft potatoes, and a rich, flavorful sauce, it’s a truly special dish. It’s a little bit different, a little bit special, and absolutely delicious. Plus, it’s surprisingly achievable for a weeknight meal!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 1 ½ tsp panch phoran (Bengali five spice)
• ¼ tsp green cardamom seeds
• 1 cinnamon bark (cassia), 3 inch
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• ½ tsp black pepper
• 1 tsp kosher salt
• 2 lbs chicken thighs (boneless skinless)
• 4 tbsp vegetable oil (or 2 tbsp vegetable oil + 2 tbsp mustard oil)
• 2 large onions (thinly sliced)
• 2 tbsp garlic ginger paste
• 1 large tomato (diced)
• 12 oz potatoes (cut into 1-inch dice)
• 1 cup chicken stock (preferred) or water

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Panch Phoran: This is key. It’s a blend of fenugreek, nigella, cumin, mustard, and fennel seeds. You can usually find it at Indian grocery stores, or online.
• Cardamom & Cinnamon: Freshly cracked cardamom seeds and a good quality cinnamon stick make a huge difference in the aroma.
• Kashmiri Chili Powder: Don’t skip this! It gives the curry a beautiful red color and a mild, fruity heat. It’s not super spicy, so feel free to adjust to your liking.
• Mustard Oil (Optional): This is a traditional Bengali ingredient that adds a unique pungent flavor. If you’re not used to it, start with a small amount mixed with vegetable oil. It can be quite strong!
• Potatoes: I love using Yukon Gold potatoes because they hold their shape well during cooking, but any waxy potato will work.

Panch Phoran: The Heart of Bengali Flavor

Panch Phoran isn’t just a spice blend; it’s a symbol of Bengali cooking. Each spice plays a vital role, creating a complex and aromatic base for the curry. The combination is truly unique and what sets this dish apart.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the panch phoran, cardamom seeds, and cinnamon stick in a bowl. Set aside. In another bowl, mix together the cumin powder, coriander powder, Kashmiri chili powder, turmeric, salt, and pepper.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are deeply caramelized and golden brown. This is so important for the flavor!
3. Push the caramelized onions to one side of the pot. Add the whole spice mix (panch phoran, cardamom, cinnamon) to the oil and toast for 30-45 seconds, until fragrant. Be careful not to burn them!
4. Add the ground spice mix to the pot and cook for about 1 minute, stirring constantly. This blooms the spices and releases their flavors. Stir in the garlic ginger paste and cook for another 3 minutes, until fragrant.
5. Add the diced tomatoes and cook until they soften, about 5-7 minutes. Pour in the chicken stock (or water) and add the diced potatoes. Bring to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are almost tender.
6. Add the chicken pieces to the pot and simmer for another 15 minutes, or until the chicken is cooked through and tender. Give it a taste and adjust the salt if needed.
7. Garnish with fresh cilantro and serve hot with basmati rice.

Expert Tips

• Don’t rush the caramelization of the onions. It’s the foundation of the flavor.
• Use a heavy-bottomed pot to prevent the spices from burning.
• If the sauce is too thick, add a little more chicken stock or water.
• If the sauce is too thin, simmer uncovered for a few more minutes to reduce it.

Variations

• Vegan Adaptation: Substitute the chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken stock.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your chicken stock to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptation (Durga Puja/Poila Boishakh): My aunt always adds a touch of ghee (clarified butter) at the end for extra richness during festivals. It’s a lovely touch!

Serving Suggestions

This curry is best served with fluffy basmati rice. A side of warm naan bread or roti is also fantastic for soaking up all that delicious sauce. A simple cucumber raita (yogurt dip) provides a cooling contrast to the spices.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What is Panch Phoran and where can I find it?

Panch Phoran is a Bengali five-spice blend. You can find it at most Indian grocery stores or online retailers.

Can I use chicken breast instead of thighs?

You can, but chicken thighs are much more flavorful and stay tender during the long cooking time. If using chicken breast, reduce the simmering time to prevent it from drying out.

Can I make this curry ahead of time?

Absolutely! This curry is perfect for making ahead. The flavors develop even more overnight.

What is the best type of rice to serve with this curry?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the curry beautifully.

How can I adjust the thickness of the curry sauce?

If it’s too thick, add more liquid. If it’s too thin, simmer uncovered to reduce it.

Is it possible to make this curry in an Instant Pot?

Yes! Sauté the onions and spices as directed, then add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.