Assamese Chicken Curry

• Bay leaf

  1 pc

• Chicken

  curry cut

  400 g

• Coriander leaves

  10 g

• Ginger-garlic paste

  25 g

• Green chilli

  slit

  3 pc

• Mustard oil

  40 ml

• Onion

  sliced

  130 g

• Red chili powder

  4 g

• Salt

  to taste

• Turmeric powder

  4 g

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Method

1. 1Rub chicken with turmeric and salt and set aside briefly.
2. 2Heat mustard oil to smoking, then lower and add bay leaf.
3. 3Add sliced onions and fry until soft and golden.
4. 4Stir in ginger-garlic paste and slit green chillies.
5. 5Add the chicken with turmeric and a little chilli powder.
6. 6Fry until the chicken browns and the oil separates.
7. 7Pour in hot water and simmer covered until tender.
8. 8Adjust the salt and finish with fresh coriander.