← Back to Search Results
sauteeing Bengali, Indian
Bengali Chicken Stew

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This stew is typical of everyday Bengali food — lightly spiced, with a broth-like gravy. It is served with steamed rice, which absorbs the thin gravy admirably.

Yield: Serves 6 to 8

Ingredients

  • 12 skinless bone-in chicken thighs
  • 3½ tbsp (52 mL) oil, divided
  • 1 tbsp (15 mL) panch phoran (see Notes)
  • 2 bay leaves
  • 1 tbsp (15 mL) minced peeled ginger root
  • 1 tbsp (15 mL) minced garlic
  • 3 plum tomatoes (Roma), cut into 1-inch (2.5 cm) wedges
  • 1 tbsp (15 mL) coriander powder
  • 1 tbsp (15 mL) cumin powder
  • 2 tsp (10 mL) turmeric
  • 2 tsp (10 mL) salt
  • 8 oz (250 g) all purpose potatoes, peeled and cut into chunks (about 2)
  • 6 to 8 large cauliflower florets (about half a small head)

Directions

1. Rinse chicken and pat dry thoroughly.

2. In a large saucepan, heat 2 tbsp (25 mL) of the oil over medium heat. Brown chicken, in 2 batches, 6 to 8 minutes per batch. Remove with tongs and set aside.

3. Remove from heat. Scrape up any bits and pieces that may be stuck to the pan and add to chicken.

4. Add remaining oil to pan and heat over medium-high heat. Add panch phoran. When the seeds stop popping, in a few seconds, reduce heat to medium. Immediately add bay leaves, ginger, garlic and tomatoes and stir to mix. Add coriander, cumin and turmeric and sauté for 1 minute.

5. Add 4 cups (1 L) water. Increase heat to medium-high. Add chicken, making sure all pieces are submerged. Add salt. Cover and bring to a boil. Reduce heat to low and simmer for 35 minutes.

6. Add potatoes and cauliflower. Cook, stirring occasionally, until vegetables are tender and chicken is no longer pink inside, 12 to 14 minutes.

Notes

Panch phoran is a mix of equal proportions of five aromatic seeds, including mustard, cumin, fennel, fenugreek and nigella. It can be premixed and stored indefinitely.


© 2007 Suneeta Vaswani
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

216kcal (11%)
35mg (3%)
18mg (30%)
31mcg RAE (1%)
518mg
44mg
22g
1g
2g
9g
86mg (29%)
680mg (28%)
6g (30%)
10g (16%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Fredmurr

    04.24.13 Flag comment

    In place of panch phoran I used Madras Curry and a can of fire roasted tomatoes , outstanding. The family loved it.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
new-american-table New American Table
by Marcus Samuelsson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?