How to make authentic Assamese chicken curry at home
Comforting, light and packed with authentic flavours, Assamese chicken curry is a timeless recipe that lets simple ingredients shine. Made with mustard oil, fresh aromatics and tender chicken, this traditional dish pairs perfectly with steamed rice for a wholesome meal.
If there's one dish that truly captures the comforting flavours of Assam, it's Assamese chicken curry. Unlike rich, cream-based curries found in many parts of India, this traditional recipe relies on simple ingredients and slow cooking to bring out the natural taste of the chicken.
Prepared with mustard oil, potatoes, fresh aromatics and a handful of everyday spices, Assamese chicken curry is known for its light yet flavourful gravy. It is a staple in many Assamese households and is best enjoyed with a plate of steaming hot rice.
INGREDIENTS
500g chicken, curry cut
250g potatoes, peeled and cut into pieces
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50ml mustard oil
5g turmeric powder
100g onions
50g ginger
30g garlic cloves
10g dried red chillies
10g salt, or to taste
5g black pepper powder
5ml lemon juice
40g fresh coriander leaves
PREPARE THE INGREDIENTS
Wash the chicken thoroughly and drain all excess water. Grind the onions, ginger, garlic and dried red chillies into a smooth paste. Peel and cut the potatoes into medium-sized pieces.
FRY THE POTATOES
Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce the heat slightly.
Add the potato pieces along with a little turmeric powder and salt. Fry until they develop a light golden colour. Remove them from the pan and keep them aside.
COOK THE CHICKEN
Using the same oil, add the prepared onion, ginger, garlic and dried chilli paste. Cook until the raw smell disappears and the mixture turns aromatic.
Add the chicken pieces and mix well so they are coated evenly with the masala.
Season with salt and black pepper, then add the fried potatoes.
Pour in enough hot water to cover the chicken and potatoes. Add the lemon juice, cover the pan and cook over medium heat until the chicken becomes tender and the potatoes are fully cooked.
GARNISH AND SERVE
Finish the curry with freshly chopped coriander leaves.
Serve the Assamese chicken curry hot with steamed rice for a simple, wholesome and authentic meal.
WHAT MAKES ASSAMESE CHICKEN CURRY DIFFERENT?
Unlike many Indian chicken curries that use tomatoes, cream or a long list of spices, Assamese chicken curry celebrates minimalism. Mustard oil gives the dish its signature aroma, while ginger, garlic and dried red chillies create a balanced depth of flavour without overpowering the chicken.
The addition of potatoes is another hallmark of the dish, making it hearty enough for a family meal while allowing the spices to shine.
Whether you're exploring the cuisine of Northeast India or looking for a comforting homemade meal, this traditional Assamese chicken curry is a recipe worth adding to your kitchen.
If there's one dish that truly captures the comforting flavours of Assam, it's Assamese chicken curry. Unlike rich, cream-based curries found in many parts of India, this traditional recipe relies on simple ingredients and slow cooking to bring out the natural taste of the chicken.
Prepared with mustard oil, potatoes, fresh aromatics and a handful of everyday spices, Assamese chicken curry is known for its light yet flavourful gravy. It is a staple in many Assamese households and is best enjoyed with a plate of steaming hot rice.
INGREDIENTS
500g chicken, curry cut
250g potatoes, peeled and cut into pieces
50ml mustard oil
5g turmeric powder
100g onions
50g ginger
30g garlic cloves
10g dried red chillies
10g salt, or to taste
5g black pepper powder
5ml lemon juice
40g fresh coriander leaves
PREPARE THE INGREDIENTS
Wash the chicken thoroughly and drain all excess water. Grind the onions, ginger, garlic and dried red chillies into a smooth paste. Peel and cut the potatoes into medium-sized pieces.
FRY THE POTATOES
Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce the heat slightly.
Add the potato pieces along with a little turmeric powder and salt. Fry until they develop a light golden colour. Remove them from the pan and keep them aside.
COOK THE CHICKEN
Using the same oil, add the prepared onion, ginger, garlic and dried chilli paste. Cook until the raw smell disappears and the mixture turns aromatic.
Add the chicken pieces and mix well so they are coated evenly with the masala.
Season with salt and black pepper, then add the fried potatoes.
Pour in enough hot water to cover the chicken and potatoes. Add the lemon juice, cover the pan and cook over medium heat until the chicken becomes tender and the potatoes are fully cooked.
GARNISH AND SERVE
Finish the curry with freshly chopped coriander leaves.
Serve the Assamese chicken curry hot with steamed rice for a simple, wholesome and authentic meal.
WHAT MAKES ASSAMESE CHICKEN CURRY DIFFERENT?
Unlike many Indian chicken curries that use tomatoes, cream or a long list of spices, Assamese chicken curry celebrates minimalism. Mustard oil gives the dish its signature aroma, while ginger, garlic and dried red chillies create a balanced depth of flavour without overpowering the chicken.
The addition of potatoes is another hallmark of the dish, making it hearty enough for a family meal while allowing the spices to shine.
Whether you're exploring the cuisine of Northeast India or looking for a comforting homemade meal, this traditional Assamese chicken curry is a recipe worth adding to your kitchen.
