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A classic Assamese chicken curry featuring the unique sour flavor of Ou Tenga (elephant apple). This simple, homestyle dish has a light, tangy, and soupy gravy with tender chicken, traditionally enjoyed with steamed rice.
Prepare the Ingredients (Approx. 15-20 mins)
Sauté Aromatics (Approx. 7-8 mins)
Sear the Chicken (Approx. 5-7 mins)
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A classic Assamese chicken curry featuring the unique sour flavor of Ou Tenga (elephant apple). This simple, homestyle dish has a light, tangy, and soupy gravy with tender chicken, traditionally enjoyed with steamed rice.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 339.7 calories per serving with 31.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry (Approx. 20-25 mins)
Garnish and Serve (Approx. 5 mins)
This same tangy gravy base can be used to make 'Masor Tenga' by replacing the chicken with firm fish like Rohu or Catla. Add the fish in the last 10 minutes of cooking.
For a vegetarian alternative, use boiled black chickpeas (kala chana) or paneer instead of chicken. Add them along with the potatoes.
For a slightly different aromatic profile, you can add a tempering of 1/4 tsp of panch phoron (Bengali five-spice mix) to the hot oil before adding the onions.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Elephant apple is a good source of Vitamin C and antioxidants, which help strengthen the immune system. Spices like turmeric and ginger also contribute to its immune-boosting properties.
The presence of curcumin in turmeric and gingerol in ginger provides natural anti-inflammatory benefits, which can help reduce inflammation in the body.
In traditional medicine, elephant apple is known to have digestive properties. The light, soupy consistency of the curry is also gentle on the stomach.
Ou Tenga, or Elephant Apple, is a fruit native to Southeast Asia. It has a unique sour and slightly astringent taste and a firm texture. It's a popular souring agent in Assamese cuisine, used to make tangy curries and chutneys.
While the flavor will be different, you can substitute with other souring agents. Use about 2-3 tablespoons of tamarind pulp, 1/2 cup of chopped raw mango, or 1 large chopped tomato. Adjust the quantity to achieve your desired level of sourness.
Yes, it can be a healthy dish. Chicken provides lean protein, while the elephant apple is a source of vitamins and antioxidants. The curry is light and not heavy on cream or nuts. To make it healthier, you can use skinless chicken and be mindful of the amount of oil used.
One serving of Ou Tenga Chicken contains approximately 380-420 calories, primarily from the chicken and mustard oil. The exact count can vary based on the size of the chicken pieces and the amount of oil used.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.