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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
Preparation and Marination
Build the Masala Base
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 417.37 calories per serving with 41.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken and Potatoes
Simmer the Curry
Add Fiddlehead Ferns and Finish
Serve
If fiddlehead ferns are unavailable, you can substitute them with long beans or asparagus, though the authentic taste will differ. Adjust cooking time accordingly.
For a tangy twist, add a piece of dried mangosteen (thekera tenga) or a squeeze of lime juice at the end of cooking.
Increase the number of green chilies or add a pinch of red chili powder along with the other powdered spices for a spicier curry.
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.
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Fiddlehead ferns are packed with antioxidants, vitamins A and C, which help combat oxidative stress and support a healthy immune system.
The use of traditional Indian spices like turmeric, ginger, and garlic provides anti-inflammatory and antimicrobial properties that can help boost immunity.
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.
Yes, it's a relatively healthy dish. It's high in protein from the chicken, and fiddlehead ferns are a great source of vitamins A and C, antioxidants, and fiber. Using mustard oil in moderation also provides beneficial fatty acids. It is a balanced meal when served with rice.
One serving of this curry (approximately 450g) contains an estimated 480-550 calories. The exact count can vary based on the size of the chicken pieces and the amount of oil used.
Yes, you can. While the ferns give the dish its signature taste, you can make a delicious Assamese chicken curry ('Murgir Jool') without them. Simply skip the step of adding the ferns. You can also substitute with other vegetables like green beans or drumsticks.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and taste even better the next day.