Kukura Mangxo (Assamese Chicken and Potato Curry)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Kukura Mangxo is the Assamese name for chicken curry, and a home-style version is commonly cooked with potatoes in a thin, lightly spiced gravy scented with ginger, garlic and bay leaf. It is generally milder and less heavy than many curries from other regions, with the aim of letting the chicken taste shine. Assam, in India’s northeast, is commonly known for its tea, rice, fish and greens, and for cooking that tends to be lightly spiced and relies on simple techniques and fresh local ingredients. Read more in Indian regional cuisines.

It is usually eaten with steamed rice and, in many homes, with a squeeze of lemon on the side.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: Rahul Sonawane on Pexels; Photo 3: arijit dey on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Kukura Mangxo (Assamese Chicken and Potato Curry)

Author: KP Cooking Method: Simmering Cuisine: Assam, Indian Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Non Vegetarian

Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4

Description

Kukura Mangxo: a light Assamese-style chicken and potato curry with ginger, garlic, turmeric and bay leaf, served with steamed rice. Gluten-free and dairy-free.

Ingredients

Servings

• 700 g bone-in chicken pieces (skinless or skin-on, cut into pieces)
• 2 potatoes (medium, peeled and cut in chunks)
• 3 tbsp oil (neutral or mustard oil)
• 2 bay leaves (whole)
• 1 onion (large, finely chopped)
• 1 inch fresh ginger (about 2.5 cm, grated)
• 5 garlic cloves (minced)
• 1 tsp turmeric (ground)
• 2 green chilies (slit, to taste)
• 2 cups water (about 480 ml)
• 1 ¹⁄₄ tsp salt (to taste)
• 2 tbsp cilantro (coriander) leaves (chopped)
• 1 lemon (cut in wedges, to serve)

Instructions

1. Rub the chicken with half of the turmeric and 1/2 tsp salt and set aside for 15 minutes.
2. Heat 1 tbsp of the oil in a pan over medium heat. Lightly brown the potato chunks for 3 to 4 minutes, then remove to a plate.
3. Add the remaining oil and the bay leaves, then the onion. Cook for 6 to 8 minutes until soft and golden.
4. Stir in the ginger, garlic and remaining turmeric and cook for 1 minute.
5. Add the chicken and cook, stirring, for 5 minutes until the outside is no longer pink.
6. Add the water, green chilies and remaining salt. Bring to a boil, cover and simmer for 15 minutes.
7. Add the potatoes and simmer, partly covered, for another 15 to 20 minutes until the potatoes are tender and the chicken reaches 74 C / 165 F at the bone.
8. Stir in the cilantro and serve hot with rice and lemon wedges.

Note

Chicken must reach 74 C / 165 F in the thickest part. The gravy is meant to be thin; simmer uncovered for a few more minutes if you prefer it thicker. Regional recipes vary by family.