Naga Style Chicken Curry

Clean and wash the chicken pieces thoroughly. Pat dry and set aside.

Roughly chop the onion, garlic, and ginger. Slit the Naga king chillies (use with caution — they are extremely hot; use fewer or substitute with milder dried red chillies for less heat).

Heat oil in a heavy-bottomed pot over medium-high heat. Add the chicken pieces and sear for 4–5 minutes per side until golden brown. Remove and set aside.

In the same oil, add chopped onion and cook for 6–7 minutes until golden.

Add garlic, ginger, and Naga chillies. Sauté for 2–3 minutes until fragrant.

Add chopped tomatoes and cook for 5 minutes until they break down.

Add turmeric powder and stir well.

Return the seared chicken to the pot. Add fermented bamboo shoots if using — they add a distinctive sour, smoky flavour characteristic of Naga cooking.

Add 400 ml of water and season with salt. Bring to a boil.

Reduce heat, cover, and simmer for 20–25 minutes until the chicken is cooked through and tender and the gravy has reduced to a medium consistency.

Garnish with fresh coriander leaves and serve hot with steamed rice.