Bengali Chicken Curry with Potatoes

Instructions

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

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

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

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

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

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

8- Serve hot.