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Naga chicken curry is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients with few simple cooking steps. In simple words it is a boil chicken recipe. The chicken is cooked with fermented bamboo shoot which is the key ingredient of the curry which makes the curry authentic and traditional. The ingredients used to make this naga style chicken curry are chicken, fermented bamboo shoot, potato (optional), green chillies, ginger, garlic, salt, water and local sichuan peppercorns ( a variety of sichuan peppercorn).

Naga chicken curry is yet another simple and classic dish from the Naga cuisine. Naga style chicken curry is a zero oil dish which means not a single amount of oil is used in cooking this chicken curry and that’s how we cook our dishes. Very tasty, flavorful, exotic and healthier as well. It is a simple and easy recipe with simple cooking process.

Chicken curry with fermented bamboo shoot is a common Naga speciality dish which is very famous and one of the most popular dish in Naga Cuisine. It is a traditional and authentic naga chicken recipe. This dish is savored in almost all Naga household.

Naga chicken curry is an absolutely favourite of the nagas. Infact it is loved by many north easterners. It is a very simple and super easy recipe. You have the ingredients in hand and you’ll master it in jiffy. It is a perfect curry with lovely flavors to have with piping hot steam rice. The unique and amazing aroma coming out of the fermented bamboo shoot and the magical sichuan peppercorns is just divine and to die for.

Naga cuisine uses bamboo shoot as a key ingredient in dishes cooked with fish, chicken, pork, beef or other meats and even in vegetarian dishes. Bamboo shoot enhances and intensifies the flavour of the dishes.

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Here I have used the pounded fermented bamboo shoot. You can use the whole fermented bamboo shoot which has can be shredded with hand into long thin strips. This is a naga special fermented bamboo shoot. You can also use the bamboo shoot extract in this recipe. There is also a traditional recipe of chicken with dry bamboo shoot which is a perfect side dish to have with your piping hot steam rice.

Fermented bamboo shoot is a traditional Naga delicacy and a key ingredient in many naga dishes. Infact bamboo shoot is a delicacy for many North East states. It is adored by almost all north easterners. Most Naga dishes are cooked with bamboo shoot (fresh, fermented, extract or dried) as a souring agent to the dishes; be it vegetarian or non-vegetarian dishes.

Fermented food plays a crucial part in Naga Cuisine. Some of the fermented food are fermented bamboo shoot, fermented dry fish, fermented crab meat, fermented soya bean (axone), fermented mustard leaves, zutho (rice beer) etc.

If you think that Indian cuisine is all about spicy and oily food, then you are missing out some information. Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland, one of the northeastern state of India, is known for simplicity and variety of food from different tribes of the state. Naga food is considered to be healthy as most of the food are either boiled or steamed. The use of oil is very minimum. We usually dont use the Indian spices in our kitchen. Infact fresh herbs are used in our daily cooking. 

It’s a known fact that Nagas love their food spicy and its true that most people find their food bland. This juxtaposition is often tackled by throwing in 1 or 2 raja mircha ka naga king chilly in any bland stew. The naga king chilly adds that extra zing in any dishes like meat, vegetables and chutneys. Though it is hot beyond words, raja mircha remains that one ingredient Nagas can’t do without.

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INGREDIENTS FOR NAGA STYLE CHICKEN CURRY

● Chicken – I have used broiler chicken. Local/country chicken is best for this recipe. It takes the curry to another level and more healthier.
● Fermented bamboo Shoot – You can use shredded bamboo shoot or bamboo shoot extract/juice.
● Potato – You can add other vegetables like beans, carrot, cabbage or leafy vegetables. Again this may be optional
● Green chilly – Raja mircha ( naga king chilly) fans can add king chilly for the extra zing and hotness.
● Ginger
● Garlic
● Local sichuan peppercorns
● Salt
● Water

VARIATION OF NAGA CHICKEN CURRY

● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Use fermented bamboo shoot for authentic taste but if you can’t source it, you can use canned bamboo shoot or even tomatoes. Taste and flavor will differ but those are the substitute ingredients.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

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I made a simple recipe video of this hearty naga chicken curry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Chicken Curry Tutorial Video

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

MORE NAGA RECIPES YOU’LL LOVE > Naga Cuisine

YOU CAN CHECK OUT THE NORTH EAST INDIA CUISINE RECIPES HERE

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So let’s get started with the recipe.

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Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients to make naga chicken curry:

500 gms chicken
2 tbsps fermented bamboo shoot
2 potatoes cubed
6-7 green chillies
2 inches ginger
8-10 garlic
1 tbsp local sichuan peppercorns roasted
Salt as per taste
Water as required

Step by step pictorial instructions to make naga chicken curry:

In a mortar pestle coarsely pound the green chillies. Remove and keep aside.

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In the same mortar pestle coarsely pound the ginger & garlic and keep aside for later use.

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Add the chicken in a pot. Add the pounded green chilly, fermented bamboo shoot and salt to taste. Add water immersing the chicken well. Turn on the flame. Cover the pot with lid and cook the chicken for about 10 minutes.

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Add the potato chunks and continue to cook until the chicken and the potatoes are cooked completely approximately 15 minutes.  Cooking time will differ depending on the variety of chicken used.

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Adjust the curry consistency as per your requirement.

Add the pounded ginger garlic and dry roasted and crushed sichuan peppercorns. Mix well and cook for 3-5 minutes and take off the flame.

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NOTES:

● This dish taste best with country chicken/local chicken.
● Use chicken with bone.
● Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.
● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Do not over cook the chicken.

Well, if you make this naga chicken curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum