Bangladesh Curry

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Introduction

This Bangladesh curry is a tomato-based chicken dish that comes together in about an hour, with most of that time spent simmering the chicken until it’s tender and the sauce has mellowed into a cohesive whole. The yoghurt stirred in near the end adds richness and cools the heat slightly, while lime juice at the finish brightens the sweetness of the tomatoes and brings the flavors into focus.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 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

Increase the heat: If you prefer a spicier curry, include all of the chilli seeds when you add the chopped chilli to the pan, or use 2 green chillies instead of 1-2. The seeds carry most of the heat and will build as the curry simmers.

Use lemon instead of lime: If limes aren’t available, lemon works equally well at the finish—start with half and taste before adding more, as lemons can be slightly more tart depending on the variety.

Add coconut milk: Stir in 100 ml of coconut milk along with the yoghurt for a richer, creamier sauce. This softens the tomato sharpness and adds depth without changing the cooking time.

Substitute with lamb or goat: Replace the chicken with the same weight of diced lamb shoulder or goat meat. Both require the full 40 minutes of simmering to become tender, and their stronger flavor stands up well to the spices.

Double the fresh coriander: If you enjoy the brightness of fresh herbs, chop double the bunch and add half to the curry 2 minutes before serving, then sprinkle the rest on top. This keeps some herb flavor fresh and vibrant.

Tips for Success

Watch the onion carefully in step 2. It should turn a deep golden brown, which takes about 10 minutes—this is the flavor foundation of the curry. If it browns too fast or begins to blacken, the spices will taste bitter once added.

Don’t skip the yoghurt stirring step. Stir it in steadily rather than plopping it in one spot; this prevents it from curdling and ensures it distributes evenly through the sauce.

Taste the sauce before and after the lime. The tomatoes are naturally sweet, so the lime is essential to balance this—but start with half and add more to your preference rather than squeezing in the whole fruit at once.

Use chicken thighs if you have the time. They stay moist and flavorful during the 40-minute simmer, whereas breast pieces can dry out if the sauce drops below a gentle bubble.

Chop the fresh coriander just before serving. It will wilt and lose brightness if added to the hot curry too far in advance; a handful scattered on top right at the table looks and tastes best.

Storage and Reheating

Store the curry in an airtight container in the fridge for up to 3 days. The flavor actually improves overnight as the spices continue to meld.

Reheat on the stovetop over medium heat, stirring occasionally, until it reaches a gentle simmer—about 8-10 minutes. Add a splash of water if the sauce has thickened too much. Reheating in the microwave works but can create hot spots; stir halfway through if you choose this method.

The curry does not freeze well—the yoghurt can separate and the chicken texture can become grainy after thawing. Stick to the refrigerator for best results.

FAQ

Can I prepare the curry ahead and cook it the next day? Yes. Peel and chop all the vegetables and aromatics the evening before, store them in separate containers in the fridge, and fry the onion the next day. This cuts your active cooking time to about 20 minutes.

What if my sauce is too thin after the chicken finishes cooking? Remove the lid, increase the heat to medium, and let it simmer uncovered for another 5-10 minutes to evaporate excess liquid. Stir occasionally to prevent sticking.

Can I use canned tomatoes instead of fresh? Yes, use a 400 g tin of crushed or chopped tomatoes in place of the fresh tomatoes. You can skip the blanching and peeling step, but reduce the water to 50 ml since canned tomatoes release more liquid as they cook.

Is there a substitute if I don’t have fresh coriander at the end? Fresh mint or a squeeze of extra lime juice will brighten the curry in a different way, though the dish won’t taste quite the same. Dried coriander won’t provide the same fresh finish.