C41 Chicken Bengali

This is a hot, slightly sweet and sour curry that uses ingredients typical of Bengal. The addition of fried potatoes is a nice touch and not untypical of this region of India.
It is probably too complex to be found in most Indian restaurants and is more representative of a tradional recipe, but cooked in a BIR style.


For 1 Continued...
1 tbspn oil 1 portion precooked chicken
50 gm onion (prepared weight) ¼ tspn salt
300 ml c41 curry base sauce 200 gm potato (prepared weight)
1 tspn tomato purée 4cm x 2cm x 3cm piece of tamarind block
1½ tspn hot chilli powder ½ tspn garam masala
¾ tspn turmeric 1 tspn sugar
¼ heaped tspn ground cumin 1 tbspn fresh coriander
¼ heaped tspn ground coriander 1 tspn red chilli



  1. Heat the oil in a wok or heavy pan and cook the onions for 2 min.
  2. Stir in the tomato purée and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
  3. Stir in the chilli powder, turmeric, cumin and ground coriander and cook, stirring, for 1 min, adding c41 base sauce as needed to prevent drying and burning.
  4. Stir in the chicken, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the required sauce consistency.
  5. Reduce the heat and stir in 1 tbspn of tamarind juice, sugar, red chilli, garam masala and fresh coriander and cook for about 1 min to heat through.


  1. Serve with rice and garnish with a little freshly chopped coriander, topped with a little fried potato.
  2. Add the rest of the fried potato as you eat the meal (keeps potato crisp).


Tamarind can be purchased in various forms and the one used here is in compressed block form (see pic) and can be purchased from ASDA or Asian stores.
The Tamarind is used as a souring agent and other forms of it can be used.
The preparation stage
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The finished meal

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