Naga Style Chicken With Dry Bamboo Shoot
Naga Style Chicken with Dry Bamboo Shoot is a traditional Naga cuisine dish that is packed with bold flavors and aromatic spices. This dish is a perfect combination of tender chicken and earthy bamboo shoots, creating a hearty and satisfying meal.
Ingredients
- 500g chicken, cut into pieces
- 1 cup dry bamboo shoot, soaked and sliced
- 2 onions, finely chopped
- 3-4 green chilies, slit
- 1-inch ginger, grated
- 4-5 cloves garlic, minced
- 1 tomato, chopped
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- Salt to taste
- 2 tbsp mustard oil
- Fresh coriander leaves for garnish
Instructions
- Heat mustard oil in a pan and add the chopped onions. Sauté until golden brown.
- Add the grated ginger, minced garlic, and green chilies. Sauté for a few minutes.
- Add the chicken pieces and cook until they turn golden brown.
- Stir in the chopped tomatoes and cook until they are soft and mushy.
- Add the soaked and sliced dry bamboo shoot to the pan and mix well.
- Season with turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder, and salt. Mix everything together.
- Cover the pan and let the chicken and bamboo shoot cook on low heat for about 20-25 minutes, stirring occasionally.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large pan Cutting board Knife Measuring spoons Spatula
Tools
Pan
Serving suggestions
Serving Suggestions: Serve the Naga Style Chicken with Dry Bamboo Shoot with steamed rice or traditional Naga bread for a complete meal.
Tips & tricks
Tips: Soak the dry bamboo shoot in water for at least 2 hours before using it in the recipe to soften it and remove any bitterness.
Cost
$15