Yen Thongba
An authentic non-vegetarian recipe from Manipur, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken, cut into curry pieces
200g Potatoes, quartered
20g Fresh ginger, crushed
6piece Garlic cloves, crushed
5piece Green chillies, slit
50g Spring onions, chopped
20g Fresh coriander leaves
3g Turmeric powder
25ml Mustard oil
10g Salt
700ml Water
11 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
Wash and clean the chicken pieces thoroughly.
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Heat mustard oil in a heavy pot over medium heat.
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Add the crushed ginger and garlic. Sauté briefly until fragrant.
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Add the chicken pieces and cook for 5–7 minutes, stirring frequently.
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Add turmeric powder and salt. Mix well to coat the chicken evenly.
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Add the potatoes and green chillies.
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Pour in the water and bring to a boil.
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Reduce the heat and simmer gently for 35–40 minutes until the chicken becomes tender and the potatoes are cooked through.
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Add the chopped spring onions and cook for another 2–3 minutes.
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Taste and adjust salt if necessary.
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Garnish with fresh coriander leaves.
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Serve hot with steamed rice.
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Chef's Tips
Traditional Manipuri cuisine uses very few spices and focuses on the natural flavours of the ingredients.
Yen Thongba is typically lighter and brothier than most Indian chicken curries.
Tomatoes, garam masala, heavy chilli powders, and rich gravies are generally not used in authentic versions.
Mustard oil adds depth of flavour, though some households use no oil at all.
Fresh herbs and green chillies provide most of the aroma and heat.
Serve alongside steamed rice and other Manipuri dishes for a traditional meal.
About This Dish
Yen Thongba is a traditional non-vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Traditional Manipuri cuisine uses very few spices and focuses on the natural flavours of the ingredients. - Yen Thongba is typically lighter and brothier than most Indian chicken curries. - Tomatoes, garam masala, heavy chilli powders, and rich gravies are generally not used in authentic versions. - Mustard oil adds depth of flavour, though some households use no oil at all. - Fresh herbs and green chillies provide most of the aroma and heat. - Serve alongside steamed rice and other Manipuri dishes for a traditional meal.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium