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Naga style Chicken with Bamboo shoots

If you think that Indian cuisine is all about spicy and oily food,  then you are certainly wrong.  Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland is a state in the northeastern part of India.  The food of Nagaland is known for its variety and simplicity.  Naga food is considered to be healthy due to less use of oil. Powdered spices are totally a no no. Instead of powdered spices,  fresh herbs and spices are used in Nagaland cuisine. The use of King chilli or raja mircha in Nagaland cuisine gives it an unique identity.  Rice is their main food.  A traditional naga meal consists of some kind of meat boiled, smoked or dried served with rice.  Nagaland people preferred boil food much.  Bamboo shoot is an important ingredient of Nagaland cuisine. It is used in both fermented or dried form. Naga style Chicken with bamboo shoots is a naga style chicken recipe I cooked yesterday.  I used zero oil and no powdered spices in this recipe .

Naga style Chicken with Bamboo shoots 

📎Course : Main course
📎Cuisine : Indian
🔪Preparation Time : 15 minutes
♨Cooking Time : 45 minutes
🕞Total : 60 minutes
🍴Servings : 2

INGREDIENTS:


  •  500 gms of chicken
  • 1/2 tbsp ginger garlic paste
  •  1 big potato (optional)
  •  2 onions finely chopped
  • 1 tomato finely chopped
  • 1 king chilli / or any other chilli (amount of chilli according to the taste) chopped
  •  2-3 tbsp fermented bamboo shoots water
  • 10 slices of fermented bamboo shoots (here I'm using home made fermented bamboo shoots, but you can also use canned fermented bamboo shoots) 
  • few long coriander leaves
  •  salt to taste

METHOD:
  1. Peel off the potato and cut into four pieces. Adding potatoes is optional.  I added potatoes as my kids like to eat potatoes with meat curry. 
  2.  Cut chicken into pieces. Wash under  running water. Keep aside.
  3. Heat a pan.  Add chicken pieces. Stir for few seconds.
  4. Now Add Potato pieces, ginger garlic paste,  chopped onions and tomatoes.
  5.  Add salt.  Mix well
  6. Now in low heat cook for 20 minutes.  Close the lid. Stir occasionally.
  7. After 20 minutes add bamboo shoot's water. Again cook for 5 minutes
  8. Now add chopped chillies and fermented bamboo shoots.
  9. Add 1 cups of water. Bring to boil. Then cover the lid.  In medium heat cook until potatoes and chicken pieces become soft and tender. Add more water if required.
  10. Remove from heat.  Garnish with chopped long coriander leaves.
  11. Serve hot with steamed rice.

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