Being born and brought up in Northeastern part of India, I am rather blessed to be well acquainted with some super delicious dishes that are flavourful and yet, light on stomach. Back home, few of our day to day food is influenced by Assamese or Manipuri cuisine and these are less spicy, made with very less oil and yes, utterly tasty. One of such dishes is Pepe diye Murgir Mangsho. Actually, this is one of such few dishes that I brought up to Maa 🙂 I got the idea from an Assamese friend of mine and on a Sunday afternoon, when Baba bought chicken from the market, Maa asked me to cook this dish. That day I cooked it for the first time, and later, many a times on Baba‘s demand 🙂
This is a chicken dish that you must try if you are on a diet and looking for something light, yet, you don’t want to compromise with the taste. This may vary from the typical Assamese traditional Papaya Chicken Curry, but yes, this is my version and is definitely worth a try. I usually cook it in a pressure cooker and the predominant flavour is of garlic’s. It can also be cooked in a heavy bottom pan and in that case, the cooking time will be little longer. This is a super easy recipe and can be included in your everyday food list. Here’s how I cooked it.
- 500 gms chicken (curry cut)
- 1/2 raw papaya, diced
- 10-12 garlic cloves, crushed
- 1 inch ginger piece, grated
- 1 onion, finely chopped
- 1 tomato, chopped
- 6 green chillies, slitted from middle
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon garam masala (optional)
- 1 table-spoon mustard oil
- salt, according to taste
- water, as required for a runny gravy
- Heat oil in a pressure cooker and temper with onion and garlic. Sautè until the onion turns translucent.
- Add ginger, tomato, green chillies, turmeric powder, cumin powder, coriander powder and salt, and stir till the tomato becomes mushy.
- Now, add chicken and papaya and give a quick mix.
- Add water till half level of the chicken and cover the lid. Cook for 2 whistles and turn off the flame.
- Let the pressure cool down completely. Open the lid and add garam masala powder if you want. Though, this is completely optional.
- Remove it to a serving vessel. Your Pepe diye Murgir Mangsho is ready to be served now.
This dish is best served with steamed rice, but, you can also try this with roti/chapatti. Squeeze a piece of lemon to enhance the flavour.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.