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Kukura aru Lai Xaak

Chicken cooked with fresh mustard greens, ginger and garlic in mustard oil. Light, green and peppery, a winter home favourite when lai xaak is at its best.

Ingredients

• 750 g chicken (preferably local chicken), curry cut
• 2 bunch mustard greens (lai xaak), washed and roughly chopped
• 2 medium onions, sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 4 green chillies, slit
• 2 tbsp mustard oil
• salt to taste

Method

1. Rub the chicken with 0.5 tsp turmeric and salt and keep for 10 minutes.
2. Heat mustard oil till it smokes lightly, lower the heat and fry the onions for 5 minutes until soft and light brown.
3. Add ginger and garlic paste, the remaining turmeric and cumin powder. Fry for 2 minutes.
4. Add the chicken and cook on medium-high heat for 10 minutes, stirring, until it browns lightly.
5. Add 1 cup of water, cover and cook for 15 minutes until the chicken is almost done.
6. Add the lai xaak and green chillies and mix. Cover and cook for 8 to 10 minutes until the greens wilt and soften.
7. Uncover and cook 3 minutes more to reduce the gravy slightly. Check salt and serve with hot rice.

Tip: Use tender winter lai xaak and do not overcook it; the slight bitterness of the greens is what balances the chicken. Local chicken (deshi kukura) gives the best taste.