In Assamese homes, posola or banana stem is a beloved ingredient that lends its unique texture to many dishes. This village-style Posola Chicken recipe marries tender chunks of chicken with the mild crunch of banana stems. Mustard oil and a simple tempering of onions, garlic, ginger and dry red chillies allow the fresh flavours to shine through. Garnished with coriander, it's a soul-soothing, everyday side dish.
Sunrise tip: To remove any bitterness from the banana stem, soak the chopped pieces in a bowl of buttermilk or yoghurt for 15-20 minutes before cooking. Drain, rinse and use in the recipe.
Time: 8 minutes
Heat mustard oil in a kadai or wok. Add bay leaves, dry red chilli, cumin seeds, and chopped onions, and fry until light golden for 2-3 minutes.
Time: 10 minutes
Add the chicken pieces to the kadai. Stir-fry on high heat for 4-5 minutes until the chicken is lightly browned on all sides.
Stir in the ginger-garlic paste, turmeric powder, red chilli powder, salt to taste and sauté for 2-3 minutes until fragrant.
Time: 5 minutes
Add chopped tomatoes and banana stems to the mixture. Mix well and cook for 2-3 minutes
Time: 20-25 minutes
Pour in the water, mix well, cook for 3-5 minutes and bring to a boil. Lower the heat, cover and simmer for 20 minutes until the chicken, tomatoes and banana stems are fully cooked.
Now, sprinkle some Sunrise garam masala and cook for 2-3 minutes. Check seasoning and add more salt if needed.
Time: 1 minute
Garnish the Posola Chicken liberally with chopped fresh coriander. Serve piping hot.
Side Dish: Steamed rice, roti or paratha