Chicken with Bamboo Shoots
Free-range chicken slow-cooked with fresh or fermented bamboo shoots, green chillies, and ginger in a clear, lightly spiced broth — simple and deeply satisfying.
Cuisines
Arunachali
Best for
Lunch
Dinner
Build a full meal around Chicken with Bamboo Shoots
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
300 grams | Chicken , cut into pieces |
|
100 grams | Bamboo Shoot , sliced |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Ginger , finely chopped |
|
1 teaspoon | Garlic , finely chopped |
|
2 pieces | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add chopped ginger and garlic, sauté until fragrant.
- 3 Add the chicken pieces and sauté until they turn white.
- 4 Mix in the turmeric powder, red chili powder, and salt.
- 5 Add the sliced bamboo shoots and green chilies, stir well.
- 6 Pour in the water, bring to a boil, then reduce the heat to low.
- 7 Cover and simmer for 20-25 minutes until the chicken is cooked through and tender.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use fresh bamboo shoots if available.