Assamese Chicken Curry
A light, aromatic chicken curry from Assam that skips the heavy spice blends in favor of fresh ginger, garlic, and green chilies. The potatoes soak up the delicate turmeric-ginger gravy while the chicken turns tender with just a handful of pantry staples. Every Assamese home has its own version of this comforting dish.
For 4 servings
- prep
Prepare the ingredients.
1.Wash the chicken pieces and pat them dry with a clean kitchen towel.2.Peel and halve the potatoes. Slice the onions thinly. Julienne the ginger and roughly crush the garlic cloves.3.Chop the tomatoes and slit the green chilies lengthwise. - saute
Heat mustard oil and fry the onions.
1.Heat mustard oil in a pressure cooker over medium-high heat until it reaches its smoking point.2.Reduce heat to medium and add the sliced onions. Sauté until they turn translucent and soft, about 4 minutes.3.Add the crushed garlic and ginger. Sauté for another 1-2 minutes until the raw aroma fades.TIPMustard oil must smoke to lose its raw pungency — don't skip this step. - saute
Brown the chicken and bloom the spices.
1.Add the chicken pieces to the cooker and sear for 4-5 minutes, stirring often, until they are lightly browned on all sides.2.Add turmeric powder, cumin powder, and coriander powder. Stir continuously for 30 seconds until fragrant.3.Add the chopped tomatoes and salt. Cook for 2-3 minutes until the tomatoes soften slightly. - pressure cook · ~15 min
Pressure cook the curry with potatoes.
1.Add the halved potatoes and slit green chilies to the cooker.2.Pour in 1 cup of water and stir everything together.3.Close the lid and pressure cook on medium heat for 2 whistles, then turn the heat to low and cook for another 5 minutes.TIPLet the pressure release naturally for the most tender chicken. Avoid quick release. - simmer
Reduce the gravy to desired consistency.
1.Once the pressure drops, open the lid. Check the consistency — the curry should be semi-dry with a light, thin gravy.2.If too watery, simmer on medium heat for 5-7 minutes until it thickens slightly. Taste and adjust salt if needed.3.Stir gently to avoid breaking the potato pieces.TIPThe potatoes thicken the gravy naturally as they simmer. - garnish
Finish with fresh coriander and serve hot.
1.Sprinkle chopped coriander leaves over the curry.2.Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always heat the mustard oil until it just begins to smoke to tame its pungent bite.
- 2Use bone-in chicken for deeper flavor and more tender meat in the pressure cooker.
- 3Julienned ginger adds texture and bursts of freshness — do not mince it.
- 4Let the pressure release naturally for 10 minutes to keep the chicken juicy.
- 5Slit green chilies lengthwise to infuse heat without overwhelming the dish.
- 6Stir gently after cooking to keep the potato halves intact.
- 7Simmer the curry uncovered if you prefer a thicker gravy.
Adapt it for your goals.
Low-oil
Replace mustard oil with 1 tablespoon of any neutral oil and skip the smoking step. The curry will be lighter and milder, ideal for those watching fat intake.
high proteinHigh-protein
Swap the potatoes for an extra 200g of bone-in chicken pieces or add boiled eggs. Perfect for low-carb or high-protein diets.
vegetarianVegetarian
Replace chicken with 400g of firm paneer or mixed vegetables (cauliflower, peas, carrots). The ginger-turmeric gravy works beautifully with paneer or sturdy veggies.
Why this is on our healthy list.
High-Quality Lean Protein
Bone-in chicken provides ample protein for muscle repair and satiety, especially when cooked with the skin removed.
Rich in Anti-Inflammatory Spices
Turmeric, ginger, and garlic are known for their anti-inflammatory and immune-supporting properties.
Good Source of Vitamin C
Fresh tomatoes and green chilies contribute vitamin C, which aids iron absorption from the chicken.
Frequently asked questions
Yes, but reduce cooking time to 1 whistle and 3 minutes on low. Boneless meat cooks faster and may become dry if overcooked.
