Koldil Di Murgir Manxo
A rustic Assamese chicken curry with tender banana blossom, cooked low and slow with earthy spices. The banana flower soaks up the rich chicken gravy, offering a uniquely delicate yet hearty flavor that pairs perfectly with steamed rice.
For 4 servings
- prep · ~15 min
Prep the banana flower.
1.Remove the tough outer bracts from the banana flower.2.Discard the small yellow florets inside (these can be bitter).3.Finely chop the inner tender core.4.Soak the chopped banana flower in a bowl of water with a pinch of salt for 10 minutes to prevent browning, then drain and boil in fresh water for 5-7 minutes until tender. Drain again and set aside.TIPApply mustard oil to your hands and knife before slicing to prevent the sticky sap from staining your fingers. - prep · ~1 min
Marinate the chicken.
1.In a bowl, combine the chicken pieces with half of the turmeric powder and a pinch of salt.2.Mix well and set aside for 15 minutes. - saute · ~10 min
Brown the potatoes and chicken.
1.Heat 2 tablespoons of mustard oil in a heavy-bottomed kadai or wok until it reaches its smoking point.2.Reduce the heat to medium and fry the cubed potatoes until golden brown. Remove and set aside.3.In the same oil, add the marinated chicken pieces and sear on all sides until light brown. Remove and set aside.TIPSmoking the mustard oil reduces its pungency and gives the curry a signature rustic flavor. - temper · ~8 min
Make the tempering and build the base.
1.In the same kadai, add the remaining 1 tablespoon of mustard oil.2.Add the bay leaves, crushed cardamom, and cinnamon stick. Let them sizzle until fragrant.3.Add the sliced onions and sauté until they turn golden brown.4.Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears. - saute · ~7 min
Cook the masala.
1.Add the chopped tomatoes and cook until they become soft and mushy.2.Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder.3.Stir continuously for 2-3 minutes until the oil starts to separate from the masala.TIPCooking the powdered spices well is crucial; a raw spice taste will ruin the final dish. - simmer · ~20 min
Simmer the curry.
1.Add the seared chicken pieces and fried potatoes to the masala. Mix well to coat them evenly.2.Pour in 2 cups of water and add the remaining salt. Stir to combine.3.Bring to a boil, then lower the heat, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. - simmer · ~7 min
Add the banana flower.
1.Gently fold the boiled banana flower into the curry.2.Cover and continue to simmer on low heat for a final 5-7 minutes, allowing the banana flower to absorb the flavors of the gravy.TIPDon't overcook the banana flower at this stage; it should retain a slight texture and not become mushy. - garnish · ~5 min
Finish and serve.
1.Turn off the heat. Sprinkle garam masala over the top and a generous garnish of fresh coriander leaves.2.Let it rest for 5 minutes before serving 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.
- 1Rub mustard oil on your hands and knife before slicing banana flower to avoid sticky sap stains.
- 2Always smoke the mustard oil until it shimmers and fumes slightly to mellow its pungent bite.
- 3Do not skip soaking the chopped banana flower in salted water—it stops discoloration and reduces bitterness.
- 4Sear the chicken in batches; overcrowding the pan will steam the meat instead of browning it.
- 5Cook the spice paste until oil separates on the surface—this ensures no raw taste remains.
- 6Fold in the boiled banana flower only in the last few minutes so it keeps a pleasant tender-crunch texture.
- 7Let the finished curry rest for 5 minutes off the heat before serving; the flavors meld and deepen.
Adapt it for your goals.
Vegetarian
Replace chicken with paneer or chickpeas (use same weight) and swap chicken stock for water. The banana flower remains the star, making this a hearty, protein-rich curry for meatless days.
low oilLow-oil
Reduce mustard oil to 1½ tablespoons and use a non-stick pan. Dry-roast the whole spices before adding onions to build flavor without extra fat.
coconut milkCoconut-milk
Replace ½ cup of water with thin coconut milk added during the final simmer. This gives a silky, mildly sweet twist that beautifully balances the warm spices and banana flower's earthiness.
extra spicyExtra-spicy
Increase red chili powder to 1½ teaspoons and add 2 more slit green chilies. Serve with a cooling yogurt raita on the side to tame the heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana flower and potatoes provide a good amount of fiber, supporting healthy digestion and promoting a feeling of fullness.
High-Quality Lean Protein
Bone-in chicken offers complete protein with essential amino acids, important for muscle repair and overall body function.
Natural Anti-Inflammatory Spices
Turmeric, ginger, garlic, and cumin used in this dish are known for their anti-inflammatory properties and may support immune health.
Good Source of Potassium
Both banana flower and potatoes are naturally rich in potassium, which helps maintain healthy blood pressure and electrolyte balance.
Frequently asked questions
Yes, canned or frozen banana flower saves prep time. Rinse and drain well, then blanch in boiling water for 2–3 minutes before adding to the curry.
