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Aromatic, perfectly spiced duck egg curry – a hearty, protein-packed comfort food with unique flavor!
A traditional Karbi tribal delicacy from Assam, this chicken and egg curry gets its unique pungent and savory flavor from fermented bamboo shoots. A simple yet incredibly flavorful dish that's a true taste of Northeast India.
Serving size: 1 serving
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Aromatic, perfectly spiced duck egg curry – a hearty, protein-packed comfort food with unique flavor!
This assamese dish is perfect for snack. With 404.53 calories and 32.46g of protein per serving, it's a low-calorie option for your meal plan.
In a bowl, marinate the chicken pieces with turmeric powder and 1/2 teaspoon of salt. Mix well and set aside for at least 15 minutes.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it is shimmering and turns a pale yellow color, which indicates it's properly heated. This should take about 1-2 minutes.
Add the finely chopped onions to the hot oil. Sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger paste, garlic paste, and slit green chilies. Sauté for another minute until the raw aroma disappears, being careful not to let the pastes burn.
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, turning the pieces occasionally, until they are lightly browned on all sides.
Stir in the drained fermented bamboo shoots and the remaining 1/2 teaspoon of salt. Cook for 3-4 minutes, allowing the pungent aroma of the bamboo shoots to meld with the chicken and spices.
Pour in 1.5 cups of warm water and bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and the gravy has thickened slightly.
Using a knife, make a few shallow slits on the hard-boiled eggs. Gently add them to the simmering curry. This helps them absorb the flavors of the gravy. Cook for another 2-3 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving to allow the flavors to settle. Serve hot with steamed rice.
