Authentic Nagaland Naga Chicken Curry with Warm Bamboo Shoot Steamed Rice
A robust and aromatic delicacy from Nagaland featuring tender chicken simmered with fermented bamboo shoots and fiery ghost peppers. This earthy curry delivers an unforgettable punch of smoky, spicy flavors.
60min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot until smoking point, then reduce heat.
2
Add chopped onions and sauté until translucent.
3
Stir in ginger paste and garlic paste, cooking until the raw aroma disappears.
4
Add the chicken pieces and sear them on medium-high heat until lightly browned.
5
Toss in the fermented bamboo shoots and whole naga chillies, mixing well with the chicken.
6
Season with salt, pour in the water, and bring the mixture to a boil.
7
Cover the pot and simmer on low heat for 30 minutes until the chicken is tender and the flavors meld.
8
Serve hot with steamed sticky rice.
Ingredients
500g chicken, cut into pieces
1 cup fermented bamboo shoots, sliced
2-3 dry red ghost peppers or naga chillies
1 onion, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons mustard oil
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.