Naga chicken curry
Naga chicken curry is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients with a few simple cooking steps. In simple words it is a boil chicken recipe, a chicken curry naga style.
Ingredients
- 500 Grams Chicken
- 2 Tablespoon Fermented bamboo shoot
- 2 Medium Potato cubed
- 6-7 Large Green chillies
- 2 Inches Ginger
- 8-10 Cloves Garlic
- 1 Tablespoon Sichuan peppercorn (mejenga seeds/timur)
- 1 Tablespoon Salt or as per taste
- 1-2 Cups Water or as required
Instructions
- In a mortar pestle coarsely pound the green chillies. Remove and keep aside.
- In the same mortar pestle coarsely pound the ginger & garlic and keep aside for later use.
- Add the chicken in a pot. Add the pounded green chilly, fermented bamboo shoot and salt to taste.
- Add water immersing the chicken well. Turn on the flame. Cover the pot with lid and cook the chicken for about 10 minutes.
- Add the potato chunks and continue to cook until the chicken and the potatoes are cooked completely approximately 15 minutes. Cooking time will differ depending on the variety of chicken used.
- Add more water if required and adjust the curry consistency as per your requirement.
- Add the pounded ginger garlic and dry roasted and crushed sichuan peppercorns. Mix well and cook for 3-5 minutes and take off the flame.
Video
Notes
- This dish taste best with country chicken/local chicken.
- Use chicken with bone.
- Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.
- You can totally skip the potato and sichuan peppercorns.
- You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
- You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
- You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
- Do not over cook the chicken.