North East Indian Style Chicken Curry with Fresh Herbs

Ingredients

While the original Jocón is a traditional Guatemalan dish made with a green sauce consisting of tomatillos, green peppers, and cilantro, this North East Indian adaptation replaces those ingredients with a blend of fresh herbs such as coriander, mint, and curry leaves. Additionally, the use of mustard oil and a combination of North East Indian spices gives this dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Jocón, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Juice of 1 lemon Juice of 1 lemon
• 3 tablespoons mustard oil 3 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Handful of fresh coriander leaves, chopped Handful of fresh coriander leaves, chopped
• Handful of fresh mint leaves, chopped Handful of fresh mint leaves, chopped
• Handful of curry leaves Handful of curry leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix together the yogurt, turmeric powder, lemon juice, and salt. Add the chicken pieces to the marinade and let it sit for at least 30 minutes.
2. 2.
   Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the masala.
5. 5.
   Add the cumin powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute.
6. 6.
   Add the marinated chicken along with the marinade to the pan. Stir well to coat the chicken with the masala.
7. 7.
   Cover the pan and cook on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Add the chopped coriander leaves, mint leaves, and curry leaves to the pan. Mix well and cook for another 2 minutes.
9. 9.
   Remove from heat and let the curry rest for a few minutes before serving.
10. 10.
    Garnish with additional fresh herbs and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Mustard oil — If you can't find mustard oil, you can substitute it with any other cooking oil, but the distinct flavor of mustard oil adds an authentic touch to the dish.
• Curry leaves — Curry leaves are commonly used in Indian cuisine for their unique flavor. If you can't find fresh curry leaves, you can use dried curry leaves, but reduce the quantity by half as dried leaves are more potent.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add a pinch of red chili powder.
• To make the dish more aromatic, lightly roast the cumin and coriander seeds before grinding them into powder.
• If you prefer a creamier texture, you can add a splash of coconut milk or heavy cream to the curry towards the end of cooking.

Serving advice

Serve the North East Indian Style Chicken Curry hot with steamed rice or freshly baked naan bread. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

To enhance the presentation, serve the curry in a traditional Indian copper or brass serving dish. Sprinkle some chopped fresh herbs on top for a pop of color.