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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.
For 4 servings
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.
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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.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 377.47 calories per serving with 37.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
This curry is traditionally made with pork as well. You can substitute the chicken with 500g of bone-in pork pieces, increasing the simmering time until the pork is tender.
For a vegetarian alternative, replace the chicken and eggs with 250g of mushrooms and 2 large boiled potatoes (cubed). Add the mushrooms with the onions and the boiled potatoes towards the end of the cooking time.
If you find the flavor of fermented bamboo shoots too strong, start with half the quantity (1/2 cup) and adjust to your preference.
The chicken and eggs in this dish provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Fermented bamboo shoots are a source of probiotics, the beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost immunity.
Key ingredients like turmeric (containing curcumin), ginger, and garlic are well-known for their powerful natural anti-inflammatory and antioxidant effects.
The combination of spices like garlic, ginger, and chilies, along with the nutrients from the main ingredients, helps to strengthen the immune system.
Hihjo Hanh Koni is a traditional chicken and egg curry from the Karbi tribe of Assam, India. Its signature flavor comes from 'Hihjo', the Karbi word for fermented bamboo shoots, which gives the dish a unique pungent and savory taste.
Fermented bamboo shoots can be found in Asian grocery stores, specialty food markets, or online. Look for brands from Northeast India or Southeast Asia for the most authentic flavor.
Yes, it can be part of a healthy diet. It's rich in protein from chicken and eggs, and the fermented bamboo shoots provide probiotics beneficial for gut health. The spices like turmeric and ginger have anti-inflammatory properties. It is best enjoyed in moderation due to the oil content.
One serving of Hihjo Hanh Koni contains approximately 390-420 calories, depending on the size of the chicken pieces and the amount of oil used. This estimate is for one of four servings from this recipe.
Absolutely. To reduce the pungency of the fermented bamboo shoots, you can rinse them thoroughly under cold running water before adding them to the curry. You can also start with a smaller quantity, like half a cup, and adjust to your liking.
Hihjo Hanh Koni is best served with plain steamed rice. The simple rice provides a perfect neutral base that allows the complex and unique flavors of the curry to shine.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and become even more delicious the next day. Reheat thoroughly before serving.