Bangladesh Curry

Introduction

This Bangladesh curry starts with a golden-brown onion base and fresh tomatoes, building into a fragrant, tomato-forward sauce that cooks chicken pieces until tender in about 30–40 minutes. The yoghurt stirred in near the end adds richness, while lime juice and fresh coriander leaves brighten the finish—serve it over rice for a complete, warming weeknight dinner.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Servings: 4

Ingredients

• 4-6 medium tomatoes
• 1 medium onion
• 4 tbsp vegetable oil
• 3 cm (1-inch) piece ginger root
• 2 garlic cloves
• 1-2 mild green chillies
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• Salt
• Freshly-ground black pepper
• 100 ml (3½ fl oz) water
• 1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
• 2 tbsp yoghurt
• 1 lime (or lemon)
• 1 small bunch of coriander leaves
• Cooked rice, to serve

Instructions

1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about 10 minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn’t burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Variations

Spicier heat: Include all the chilli seeds when you add the fresh chilli to the pan, or use 2 green chillies instead of 1–2, for a noticeably hotter finish without changing the flavor profile.

Deeper tomato flavor: Use canned whole tomatoes instead of fresh (about 400 g) and skip the blanching step—this saves prep time and gives you a more concentrated, slightly tangy sauce.

Coconut richness: Replace the yoghurt with 2 tablespoons of coconut cream stirred in at the same point; this adds mild sweetness and a creamy texture that complements the spices differently.

Vegetable addition: Stir in diced potatoes (about 300 g) when you add the chicken, or add diced bell peppers in the last 10 minutes of cooking for extra body and a mild sweetness.

Lemon swap: Use lemon juice instead of lime if that’s what you have on hand—the acidity works the same way to balance the tomato sweetness, with a slightly more muted citrus note.

Tips for Success

Don’t rush the onion: The 10 minutes of slow browning builds the flavor base; if your pan is too hot, the onion will burn before it turns golden. Stir regularly and lower the heat if needed.

Bloom the spices: Frying the ground coriander, cumin, and turmeric for a minute or two after adding them to the aromatics deepens their flavor and prevents a raw, dusty taste in the finished sauce.

Check chicken doneness: Thighs and drumsticks take longer than breast pieces to cook through; pierce the thickest part with a fork—the meat should show no pink and juices should run clear.

Taste and balance before serving: The yoghurt and lime juice mellow and brighten the sauce; scoop a spoonful, cool it, and taste before deciding how much lime to add, since all tomatoes vary in sweetness.

Yoghurt tip: Stir the yoghurt in gently and let the sauce return to a gentle bubble—vigorous boiling can cause it to break and look curdled, though the flavor will still be fine.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The sauce thickens slightly as it cools. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if the sauce has become too thick, until it reaches a gentle simmer. You can also reheat it in the microwave in 2-minute bursts, stirring between each. This curry does not freeze well—the yoghurt can separate and the texture of the chicken becomes uneven.

FAQ

Can I use chicken breast instead of thighs and drumsticks?

Yes, but breast pieces cook faster (25–30 minutes instead of 40) and can dry out if overcooked; check for doneness earlier and remove them once they are no longer pink inside.

What if I don’t have fresh ginger and garlic?

Use 1 teaspoon of ground ginger and ½ teaspoon of garlic powder, stirred directly into the spice blend—the flavor will be slightly less bright, but the curry will still work.

Can I make this ahead and reheat it?

Yes, cook it completely, cool it, refrigerate it covered for up to 3 days, and reheat gently on the stovetop; add the fresh coriander leaves only just before serving so they stay bright and fresh.

Why does the recipe say to squeeze out the tomato pips and juice?

Removing excess liquid prevents a watery sauce and helps the flavors concentrate; if you leave them in, you’ll end up with a thinner curry that takes longer to reach the right consistency.