Bengali · Lunch, Dinner

Bengali chicken jhol

A light, home-style Bengali chicken curry with potato, gently spiced with garam masala.

Calories

633 kcal

Protein

40 g

Carbs

69 g

Fat

22 g

Prep

15 min

Cook

30 min

Per serving, for one person.

• Gluten free
• Dairy free

Contains: mustard.

Ingredients

• 170 g Chicken thighs (boneless)
• 100 g Potatoes
• ½ onion Onion
• ½ tomato Tomatoes
• ½ tbsp Mustard oil
• 1 tsp Garam masala
• 55 g Basmati rice
• ¼ tsp Turmeric
• ¾ tsp Chilli powder
• ¼ tsp Salt

Method

1. Heat the mustard oil and cook the onion for 8 minutes until golden.
2. Add the tomato, turmeric and chilli powder, and cook until pulpy.
3. Add the chicken and potato, cook 5 minutes stirring, then add a cup and a half of water.
4. Cover and simmer 20 minutes until the chicken and potato are cooked through; stir in the garam masala.
5. Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the jhol over the rice.

More Bengali recipes

• Luchi with aloo dum393 kcal · 9 g protein
• Anda paratha392 kcal · 19 g protein
• Chirer pulao410 kcal · 10 g protein
• Macher jhol517 kcal · 41 g protein
• Shorshe mach (mustard fish curry)628 kcal · 38 g protein
• Cholar dal604 kcal · 19 g protein

More gluten free recipes

• Jollof rice with chicken558 kcal · 31 g protein
• Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
• Egusi soup with chicken516 kcal · 38 g protein
• Groundnut soup with chicken612 kcal · 37 g protein
• Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
• Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein