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Kukura Jhol

The everyday Assamese chicken curry: thin, light jhol with soft potatoes, cooked in mustard oil with simple spices. Best poured over plain rice.

Ingredients

• 750 g chicken, curry cut
• 3 medium potatoes, peeled and halved
• 2 medium onions, finely chopped
• 1 medium tomato, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 bay leaves
• 3 green chillies, slit
• ½ tsp garam masala powder
• 3 tbsp mustard oil
• 2 tbsp coriander leaves, chopped
• salt to taste

Method

1. Rub the chicken with 0.5 tsp turmeric and salt and keep for 15 minutes.
2. Heat mustard oil till it smokes lightly, then fry the potatoes with a pinch of turmeric and salt for 5 minutes until lightly golden. Remove.
3. In the same oil, add bay leaves and onions and fry for 7 to 8 minutes until golden.
4. Add ginger and garlic paste, fry for 1 minute, then add the remaining turmeric, chilli, cumin and coriander powder with a splash of water. Cook 3 minutes.
5. Add the tomato and cook for 4 minutes until soft and the oil separates.
6. Add the chicken and fry on medium heat for 10 minutes until it changes colour and the masala coats it.
7. Add the potatoes, green chillies and 3 cups of hot water. Cover and simmer for 20 minutes until the chicken and potatoes are tender.
8. Sprinkle garam masala and coriander leaves, simmer 1 minute and serve hot with rice.

Tip: A real jhol is thin and runny, not thick like a restaurant curry. Frying the potatoes first stops them from breaking and gives them a nice golden skin.