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Kukura aru Kol Posola

Rustic Assamese chicken curry with tender banana stem — light, earthy and full of village flavour.

Ingredients

• 750 g chicken, curry cut
• 2 cups banana stem (kol posola), finely chopped
• 2 onions, sliced
• 1½ tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 4 green chillies
• 3 tbsp mustard oil
• salt to taste

Method

1. Soak chopped banana stem in water with a pinch of turmeric; pull out the fibres with your fingers as you stir. Drain.
2. Heat mustard oil, fry onions till golden.
3. Add ginger-garlic paste and sauté 2 minutes.
4. Add chicken, turmeric, cumin, chilli powder and salt. Cook on high 6–8 minutes till browned.
5. Add the banana stem and green chillies, mix well and cook covered 5 minutes.
6. Add 1½ cups water and simmer covered 20 minutes until the chicken is tender. Serve with rice.

Tip: Removing the stringy fibres is the secret to a smooth texture.