Chamthong
An authentic non-vegetarian recipe from Manipur, India
Cook Time
35 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
500g Chicken (bone-in pieces)
200g Cabbage
2medium Potatoes
1large Onion
2medium Tomatoes
3piece Green chillies
4piece Garlic cloves
1inch Ginger
0.5tsp Turmeric powder
2piece Ngari (fermented fish)
2tbsp Oil
1tsp Salt
500ml Water
2tbsp Fresh coriander leaves
3piece Spring onions
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the ngari (fermented fish): wrap the ngari pieces in foil and roast directly over a flame or in a dry pan for 2–3 minutes until fragrant. Unwrap and crumble or mash the roasted ngari. Set aside.
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Cut the chicken into medium pieces. Peel and cube the potatoes. Roughly chop the cabbage. Slice the onion, tomatoes, and spring onions.
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Heat oil in a large pot over medium heat. Add sliced onion and sauté until translucent, about 4–5 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Cook for 1–2 minutes.
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Add the chicken pieces and sear on medium-high heat for 5–6 minutes until lightly browned.
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Add turmeric powder and the mashed ngari. Stir well — the ngari will dissolve into the dish and add its characteristic umami flavour.
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Add chopped tomatoes and cook for 3–4 minutes until they soften.
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Add the potato cubes and 500 ml water. Bring to a boil.
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Reduce heat to medium, cover, and cook for 15 minutes until the chicken and potatoes are nearly tender.
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Add the chopped cabbage and salt. Stir and cook uncovered for 5–7 minutes until the cabbage is wilted but still has some texture.
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Taste and adjust salt — remember that ngari is already salty.
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Garnish with fresh coriander leaves and sliced spring onions. Serve hot with steamed rice.
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Chef's Tips
Chamthong is a traditional Meitei (Manipuri) stew — its defining flavour comes from ngari (fermented fish), which adds a deep, funky umami that is irreplaceable.
Roasting the ngari before adding it to the dish reduces its raw pungency and brings out a more rounded, smoky flavour.
Chamthong is intentionally a light, brothy stew — don't reduce the liquid too much; the broth is meant to be sipped alongside the rice.
The dish can be made vegetarian by omitting the chicken and ngari and using more vegetables like beans, peas, and leafy greens.
About This Dish
Chamthong is a traditional non-vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Chamthong is a traditional Meitei (Manipuri) stew — its defining flavour comes from ngari (fermented fish), which adds a deep, funky umami that is irreplaceable. - Roasting the ngari before adding it to the dish reduces its raw pungency and brings out a more rounded, smoky flavour. - Chamthong is intentionally a light, brothy stew — don't reduce the liquid too much; the broth is meant to be sipped alongside the rice. - The dish can be made vegetarian by omitting the chicken and ngari and using more vegetables like beans, peas, and leafy greens.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Easy