Bengali Chicken Curry with Potatoes

• Olive Oil2 tablespoons
• Onion2 diced
• Ginger Garlic Paste1 tablespoon
• Tomato2 diced
• Cayenne Pepper1 tsp
• Curry Powder1 tsp
• Garam Masala1 tsp
• Ground Turmeric1 tsp
• Ground Cumin1 tsp
• Chicken Breast4
• Red Potatoes2 large
• Cilantro1/2 cup

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Cook and stir the onions in the hot oil until translucent, about 5 minutes.

3. 3

   Add the ginger-garlic paste and continue cooking another 5 minutes.

4. 4

   Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.

5. 5

   Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

6. 6

   Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.

7. 7

   Sprinkle the cilantro over the mixture and continue simmering another 10 minutes.

8. 8

   Serve hot.