Manipuri Chicken Curry
Chicken cooked in the Meitei style — without onion or garlic, seasoned with ginger, turmeric, bay leaf, and a touch of ngari, producing a clean, herbal curry that is unlike any other Indian chicken preparation. The absence of alliums is a traditional Meitei kitchen practice.
Cuisines
Manipuri
Best for
Lunch
Dinner
Build a full meal around Manipuri Chicken Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
1 tablespoon | Mustard oil |
|
1 large | Onion , finely sliced |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 medium | Tomato , chopped |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat the mustard oil in a pan over medium heat.
- 2 Add the sliced onions and sauté until golden brown.
- 3 Add the minced garlic and grated ginger, and sauté for another minute.
- 4 Add the chopped tomatoes and cook until they become soft and mushy.
- 5 Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder.
- 6 Cook the spices for a couple of minutes until the oil starts to separate.
- 7 Add the chicken pieces to the pan and mix well to coat them with the spice mixture.
- 8 Cook the chicken for about 5-7 minutes until it is browned on all sides.
- 9 Pour in the water and add salt to taste.
- 10 Cover the pan and let the curry simmer on low heat for about 20 minutes or until the chicken is cooked through.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the chicken with a little turmeric and salt for 30 minutes before cooking.