Sheem murghi (Bangladeshi chicken and mangetout curry)

Name: Sheem murghi (Bangladeshi chicken and mangetout curry)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 onion, finely sliced; 1 tbsp garlic paste; 1 tbsp ginger paste; 1½ tsp fine salt; 1 cinnamon stick; 4 green cardamom pods; 1 bay leaf; 1 tsp ground turmeric; 2½ tsp ground cumin; 2 tsp ground coriander; 1½ tsp chilli powder; 1 tsp smoked paprika; ½ tsp garam masala; 750g skinless chicken thighs and drumsticks, on the bone; 300g mangetout; 10g coriander, chopped; Steamed basmati rice to serve

Portion size: Serves 4
Prep time 15 min . Cook time 50 min
Difficulty: easy

Dairy-free

Gluten-free

Dina Begum

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Sheem murghi is a popular chicken and bean curry from Bangladesh. Learn how to make it with Dina Begum’s authentic recipe.

Traditional flavours: “Sheem, or hyacinth beans, are a staple in Bangladeshi cuisine and one of my favourite things to eat in summer. I sometimes substitute them with the smaller and thinner mangetout, which are readily available in British supermarkets.
Why it’s so good: “The delicate herbaceous aroma of these beans pairs perfectly with chicken in this light curry,” says Dina. “The heat of the spices balances well with the chicken and mangetout, which is finished with fragrant coriander towards the end of cooking. Simply fantastic served with basmati rice.”

Browse more brilliant curry recipes, including Thai green curries, Japanese katsu and regional Indian dishes.

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Ingredients

1 onion, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1½ tsp fine salt
1 cinnamon stick
4 green cardamom pods
1 bay leaf
1 tsp ground turmeric
2½ tsp ground cumin
2 tsp ground coriander
1½ tsp chilli powder
1 tsp smoked paprika
½ tsp garam masala
750g skinless chicken thighs and drumsticks, on the bone
300g mangetout
10g coriander, chopped
Steamed basmati rice to serve

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Method

Pour the oil into a large lidded saucepan over a medium-high heat. Add the onion, garlic, ginger and salt, stir together, then add the cinnamon, cardamom and bay leaf. Cook, stirring, for 3-4 minutes until the onion turns translucent, then pour in 150ml water and turn the heat down to low. Cover and leave to cook for 7-8 minutes, stirring occasionally.
Turn the heat up to medium and stir in the ground spices. Cook for 1 minute, then pour in another 150ml water and simmer for 3-4 minutes. Add the chicken, stir to coat in the spices, then cover and leave to cook for 20 minutes, stirring occasionally.
Add the mangetout and 400ml water, turn the heat up to a lively simmer, then cook uncovered for 6-7 minutes until the mangetout is tender. Stir in the coriander during the final minute of cooking, then serve with steamed basmati rice.
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