Entree: India – Nagaland – Naga Style Chicken Curry (Spicy northeastern Indian chicken curry flavored with fermented ingredients and local chilies)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Additional
15 min
Total
1 hr 15 min
Ingredients
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) mustard oil
- 2 medium onions, thinly sliced, about 1 1/2 cups (240 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 medium tomatoes, chopped, about 1 cup (240 g)
- 2 fresh naga chilies or very hot green chiles, slit (use 1–2 for milder heat) — count-based, no weight
- 1 cup (150 g) fresh bamboo shoots, shredded
- 2 tbsp (30 g) axone fermented soybean, mashed
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1/2 tsp (3 g) ground black pepper
- 1 cup (240 ml) water or light chicken stock
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- Salt to taste
Instructions
1. Pat chicken pieces dry and rub with 1/2 tsp turmeric and a pinch of salt; set aside for 15 minutes.
2. Heat mustard oil in a heavy pan over medium-high heat until shimmering and lightly smoking, then reduce heat to medium. Add sliced onions and fry until golden brown, about 8–10 minutes.
3. Add ginger-garlic paste and sauté 1–2 minutes until fragrant. Stir in chopped tomatoes and cook until they break down and the oil separates, about 6 minutes.
4. Add coriander, cumin, remaining turmeric, and black pepper; cook 1 minute to bloom the spices.
5. Stir in bamboo shoot and mashed axone, then add the whole or slit naga chilies. Cook 2–3 minutes to combine flavors.
6. Add the chicken pieces and sear on all sides for 4–5 minutes so they take on color and absorb the spice mixture.
7. Pour in 1 cup water or stock, bring to a gentle simmer, cover, and cook on low until chicken is tender, 25–30 minutes. Stir occasionally and add a splash of water if the sauce becomes too thick.
8. Finish with lime juice and adjust salt. Garnish with chopped cilantro and serve hot with steamed rice.
