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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | chicken, cut into pieces |
| 100 grams | bamboo shoots, sliced |
| 1 tablespoon | mustard oil |
| 1 teaspoon | ginger, finely chopped |
| 1 teaspoon | garlic, finely chopped |
| 2 pieces | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 tablespoons | fresh coriander leaves, 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.