Assamese-style Chicken Curry with Bamboo Shoots

Ingredients

In Assamese cuisine, the use of bamboo shoots is quite common and adds a unique flavor to dishes. This adaptation of the Thai chicken curry incorporates bamboo shoots as a key ingredient, which is not typically found in the original recipe. Additionally, the Assamese version may use locally available spices and cooking techniques that are specific to the region. We alse have the original recipe for Heuhng mong dung boh deen, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add fenugreek seeds and mustard seeds. Let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and sauté for a minute.
5. 5.
   Add tomato puree and cook until the oil separates.
6. 6.
   Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
7. 7.
   Add chicken pieces and cook until they are lightly browned.
8. 8.
   Add bamboo shoots and green chilies. Stir well to combine.
9. 9.
   Cover the pan and simmer for 20-25 minutes or until the chicken is cooked through and tender.
10. 10.
    Garnish with fresh coriander leaves.
11. 11.
    Serve hot with steamed rice or Assamese bread.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before slicing. If using canned bamboo shoots, rinse them thoroughly to remove any excess saltiness.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding water or reducing it further based on personal preference.
• Marinating the chicken with a little turmeric and salt for 30 minutes before cooking can enhance the flavor.

Serving advice

Serve the Assamese-style chicken curry hot with steamed rice or traditional Assamese bread like pitha or luchi. Accompany it with a side of fresh salad or pickles for a complete meal.

Presentation advice

Garnish the chicken curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Assamese brass utensil or a clay pot for an authentic touch.