Name: Mizo chicken stew
Yield: Serves 4–5
Cuisine: India
Ingredients: 1 large onion, finely chopped; 3-4 fresh green chillies, slit open lengthways (deseeded if preferred); 225 g/8 oz carrots, cut at an angle; 15 g/½ oz fresh root ginger, finely chopped; 150 g/5 oz/1¼ cups cooked basmati rice; Plain Boiled Rice, or warm Indian bread, to serve; fine strips of fresh root ginger and tomatoes, to garnish; 450 g/1 lb small potatoes, peeled; 7.5 ml/1½ tsp salt, or to taste; 1 chicken, weighing approximately 1.5 kg/3 lb 5 oz; 8 large garlic cloves, crushed; 2 bay leaves

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The population of Mizoram consists of several different tribes. Living off the land, they make great use of roots, leaves and nuts. Like most tribal races in the north-east, their use of spices is very limited, although ginger, garlic and fresh chillies feature in many dishes, including this one, Arsa Bai. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients, is absent in their cuisine.