Mizo Chicken Curry
Chicken cooked in the Mizo manner — no masala powder, no coconut, just ginger, garlic, turmeric, and a small amount of dried chilli simmered until the chicken is tender and the broth is clean and clear. A far simpler, lighter preparation than any mainland Indian curry, the chicken flavour entirely unmasked.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 1 tablespoon | mustard oil |
| 2 medium | onions, finely sliced |
| 4 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 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 mustard oil in a pan over medium heat.
- 2 Add sliced onions and sauté until golden brown.
- 3 Add minced garlic and ginger, and sauté for another minute.
- 4 Add chopped tomatoes and cook until they become soft and oil starts to separate.
- 5 Add coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well.
- 6 Add the chicken pieces and mix to coat them with the spices.
- 7 Pour in water and add salt to taste. Stir to combine.
- 8 Cover the pan and let the chicken simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the chicken with the spices for 30 minutes before cooking.