Chicken and Poultry Main Course

Bengali chicken curry with potatoes is the kind of dish that announces itself from the kitchen door. Mustard oil hits a hot wok, and that sharp, nutty smell tells the whole house that lunch is on its way. This is a home-style jhol, not a restaurant gravy where I use bone-in chicken, golden potatoes, and

I still remember the first time I cooked Tomato Chicken Curry in my grandma’s chulah. The aroma of mustard oil, along with various other spices and tomato, takes me back to those wonderful days. It is such a comfort food, and I try to recreate this recipe with minimal changes because of the amazing smell