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
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 | tomatoes, 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 | fresh coriander leaves, 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.