Authentic Bangladeshi Chicken Curry With Winter Vegetables

Craving a hearty and flavorful meal for chilly winter days? This Mouthwatering Chicken Curry with Winter Vegetables is packed with wholesome ingredients and aromatic spices that will warm you up from the inside out! Made with fresh seasonal vegetables like potatoes, carrots, eggplants, and more, this dish brings a healthy twist to a classic chicken curry. Perfect for pairing with porota, roti, or steamed rice, it’s an easy and satisfying meal your whole family will love. We’ve used panch phoron (Bengali five-spice mix) to give this winter chicken curry a unique flavor that makes it truly stand out. From the tender pieces of chicken to the perfectly cooked vegetables, every bite is bursting with bold, rich flavors. Try this simple yet authentic chicken curry recipe at home and bring comfort to your dining table this winter! You can also customize the dish by adding your favorite veggies. Don’t forget to let us know how it turned out in the comments!

A vibrant bowl of spicy chicken vegetable curry is being served, featuring colorful peppers and fresh herbs. It's paired with flaky, golden parathas on a wooden table, ready for a flavorful Bangladeshi meal.

Ingredients:

• Cooking oil – ¼ cup

• Onion – 1 cup, thinly sliced

• Cinnamon sticks – 3 small pieces

• Cardamom – 5 pieces

• Bay leaves – 3 pieces

• Garlic paste – 1½ tbsp

• Kashmiri red chili powder – 1 tsp

• Red chili powder – ½ tsp

• Turmeric powder – 1 tsp

• Chicken – 1 whole, cut into small pieces

• Ginger paste – 1 tbsp

• Salt – 1½ tsp (adjust to taste)

• Potato – 1 large

• Eggplant – 1

• Carrot – 1 large

• Green bell pepper – 1, cut into cubes

• Cabbage – 1 cup

• Cauliflower – 1 cup

• Green chili – 8-10 pieces

• Water – ¼ cup

• Panch phoron (Bengali five-spice mix) – 1½ tsp, crushed

• Tomato – 2 small

• Fresh coriander – 2 tbsp, chopped

https://www.youtube.com/watch?v=J0COsX03VAA

Instructions:

1. Heat the Oil:

• In a pan, take ¼ cup of cooking oil and heat it over medium flame.

2. Sauté the Onions:

• Add 1 cup of thinly sliced onion and sauté until they soften.

3. Add Whole Garam Masala:

• Once the onions soften, add the whole spices:

  • Cinnamon sticks – 3 small pieces

  • Cardamom – 5 pieces

  • Bay leaves – 3 pieces

These whole spices bring a warm, earthy aroma and depth of flavor to the chicken curry, making it rich and flavorful. Continue sautéing until the onions turn light brown.

4. Add Garlic Paste:

• Add 1½ tbsp garlic paste and sauté for 30-40 seconds on medium heat.

  
  

5. Splash of Water & Spices:

• Add a splash of water to prevent the spices from burning. Then add:

  • Kashmiri red chili powder – 1 tsp

  • Red chili powder – ½ tsp

  • Turmeric powder – 1 tsp

Cook the spices until the oil separates from the masala.

6. Add Chicken:

• Add 1 whole chicken (cut into small pieces) to the pan. Mix well.

  
  

7. Add Ginger Paste & Salt:

• Add 1 tbsp ginger paste and 1½ tsp salt. Mix everything thoroughly

  
  

8. Cook the Chicken:

• Cover the pan and cook the chicken on low heat for 3 minutes.

  
  

9. Sauté the Chicken:

• After 3 minutes, uncover the pan and sauté the chicken over medium-high heat for 5-6 minutes.

  
  

10. Add Dry Spices:

• Add:

  • Coriander powder – 1½ tsp

  • Cumin powder – 1½ tsp

    
    

Mix well.

11. Add Fresh Vegetables:

• Now, add the fresh winter vegetables to make the curry more hearty and seasonal:

  • Potato – 1 large, cut into chunks

  • Eggplant – 1, cut into chunks

  • Carrot – 1 large, cut into chunks

  • Green bell pepper – 1, cut into cubes

  • Cabbage – 1 cup, chopped

  • Cauliflower – 1 cup, chopped

  • Green chili – 8-10 pieces

Mix everything well.

12. Add Salt and Water:

• Add ¾ tsp salt (adjust to taste) and ¼ cup of water. Mix well.

  
  

13. Cook the Curry:

• Cover the pan and cook over medium heat for 20 minutes, stirring occasionally to prevent sticking.

  
  

14. Add Tomatoes:

• Once the vegetables are cooked, open the lid and add 2 small tomatoes, cut into pieces. Mix well.

  
  

15. Final Cook:

• Cover the pan again and cook for another 5 minutes.

  
  

16. Add Panch Phoron:

• Crush 1½ tsp panch phoron (Bengali five-spice mix) and sprinkle it on top of the chicken curry to add a unique and aromatic flavor. This five-spice mix brings a balance of sweetness, bitterness, and warmth to the dish, making the chicken curry truly special.

  
  

17. Garnish:

• Garnish with 2 tbsp chopped fresh coriander leaves.

  
  

18. Serve:

• Serve hot with porota or roti. This dish is super yummy and satisfying, perfect for chilly winter days.

Tip: You can use any seasonal vegetables of your choice for this recipe. Enjoy a hearty and flavorful meal with your loved ones!