Assamese Chicken Curry with Fiddlehead Ferns
A unique and flavorful chicken curry from Assam, where tender chicken is simmered with earthy fiddlehead ferns (dhekia xak) in a light, fragrant gravy. A true taste of Northeast India, best enjoyed with steamed rice.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Preparation and Marination
- b.Thoroughly clean the fiddlehead ferns, removing any brown, papery scales. Trim the ends and roughly chop them. Set aside.
- c.In a mixing bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp of ginger-garlic paste.
- d.Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15-20 minutes while you prepare other ingredients.
- 2
Step 2
- a.Build the Masala Base
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium.
- c.Add the bay leaf, cinnamon stick, cloves, and crushed green cardamoms. Sauté for 30 seconds until they release their aroma.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the remaining 1/2 tbsp ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
- f.Stir in the remaining 1/2 tsp turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly.
- g.Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 6-8 minutes, until the tomatoes turn mushy and oil starts to separate from the masala.
- 3
Step 3
- a.Cook the Chicken and Potatoes
- b.Add the marinated chicken pieces and quartered potatoes to the pan.
- c.Increase the heat to medium-high and sauté for 5-7 minutes, stirring frequently, until the chicken is sealed and lightly browned on all sides.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 2.5 cups of hot water and stir well, scraping the bottom of the pan to release any browned bits.
- c.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes.
- d.Cook until the chicken is tender and cooked through, and the potatoes are easily pierced with a fork.
- 5
Step 5
- a.Add Fiddlehead Ferns and Finish
- b.Uncover the pan and gently stir in the chopped fiddlehead ferns.
- c.Cook uncovered for another 5-7 minutes. The ferns should be tender but still have a slight crunch. Do not overcook them.
- d.Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a final, gentle stir.
- e.Turn off the heat, cover the pan, and let the curry rest for 5 minutes to allow the flavors to meld together.
- 6
Step 6
- a.Serve
- b.Serve the hot Assamese Chicken Curry with Fiddlehead Ferns with a side of steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil to its smoking point is a crucial step to mellow its pungent flavor.
- 2Do not overcook the fiddlehead ferns (dhekia xak) as they can become slimy and lose their unique texture.
- 3Using bone-in chicken provides a richer, more flavorful gravy.
- 4For a thicker gravy, you can mash one or two pieces of the cooked potato against the side of the pan before adding the ferns.
- 5This curry is traditionally light and soupy (known as 'jool'). Adjust the amount of water to achieve your desired consistency.
Adapt it for your goals.
Ingredient Swap
If fiddlehead ferns are unavailable, you can substitute them with long beans or asparagus, though the authentic taste will differ. Adjust cooking time accordingly.
Add TanginessAdd Tanginess
For a tangy twist, add a piece of dried mangosteen (thekera tenga) or a squeeze of lime juice at the end of cooking.
Spice LevelSpice Level
Increase the number of green chilies or add a pinch of red chili powder along with the other powdered spices for a spicier curry.
Vegetarian VersionVegetarian Version
Replace chicken with paneer or black chickpeas (kala chana). Add the paneer in the last 5-7 minutes of cooking to prevent it from becoming tough.
Why this is on our healthy list.
High in Protein
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Antioxidants
Fiddlehead ferns are packed with antioxidants, vitamins A and C, which help combat oxidative stress and support a healthy immune system.
Immunity-Boosting Spices
The use of traditional Indian spices like turmeric, ginger, and garlic provides anti-inflammatory and antimicrobial properties that can help boost immunity.
Frequently asked questions
Fiddlehead ferns, known as 'dhekia xak' in Assamese, are the young, coiled fronds of a fern plant. They have a unique, earthy flavor similar to asparagus or green beans. They are a seasonal delicacy, typically found in spring and early summer at local farmers' markets, specialty grocery stores, or Asian markets.