Assamese Chicken Curry "Kukura Xaak Aru Khaar"
Assamese chicken curry, known as "Kukura Xaak Aru Khaar", is a flavorful and spicy chicken curry that is made with spinach, potatoes, and kharoli (khar water). It is a popular dish in Assam and is usually served with rice or roti.
Equipment
- 1 Heavy Bottom Pan
Ingredients
- 500 g chicken cut into medium-sized pieces
- 1 cup chopped spinach
- 2 potatoes peeled and cut into medium-sized pieces
- 1 onion finely chopped
- 1 tomato finely chopped
- 2-3 green chilies slit
- 1 tbsp mustard oil
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp kharoli khar water
Instructions
- Heat the mustard oil in a heavy-bottomed pan and add the fenugreek seeds, cumin seeds, and mustard seeds. Saute for a few seconds until the seeds start to splutter.
- Add the chopped onion and green chilies and saute until the onions are soft and translucent.
- Add the chopped tomato and cook for a few minutes until it softens.
- Add the chicken pieces, turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and cook for 5-7 minutes until the chicken is browned.
- Add the chopped spinach and potato pieces and mix well.
- Add enough water to cover the chicken and vegetables and bring to a boil.
- Reduce the heat and simmer until the chicken is cooked through and the potatoes are tender.
- Add the kharoli (khar water) and mix well. Cook for another 2-3 minutes.
- Serve hot with rice or roti.
Notes
Khar water can be made by filtering water through the ashes of dried banana peels. If you do not have access to khar water, you can substitute it with 1 tsp of baking soda dissolved in water.