Koldil Murgi
A rustic and flavorful Assamese chicken curry made with tender banana blossom (koldil). This unique dish has a lovely savory taste with a hint of astringency from the blossom, perfectly balanced by the pungency of mustard oil and black pepper. It's a traditional delicacy best enjoyed with steamed rice.
For 4 servings
Prepare the Banana Flower (Koldil)
- Grease your hands and knife with oil to prevent staining. Remove and discard the tough, outer purple layers (bracts) until you reach the tender, pale inner core.
- Underneath each removed layer, you'll find a row of florets. For each floret, remove the single tough, translucent petal (calyx) and the hard stalk with a sticky head (pistil).
- Finely chop the cleaned florets and the tender inner core of the blossom.
- Immediately place the chopped koldil into a large bowl of water mixed with 2 tbsp of lemon juice. Let it soak for at least 20 minutes. This prevents browning and reduces bitterness. Drain thoroughly before use.
Sauté Aromatics
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke, then reduce the heat to medium.
- Add the chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
- Add the ginger and garlic paste and cook for another 2 minutes, stirring continuously, until the raw aroma disappears.
Cook the Chicken
- Add the chicken pieces to the pan. Stir-fry on high heat for 4-5 minutes until the chicken is seared and changes color on all sides.
- Add the turmeric powder, freshly ground black pepper, and salt. Mix well to ensure the chicken is evenly coated with the spices.
- Continue to cook for another 5-7 minutes, stirring occasionally, until the chicken is partially cooked.
Combine and Simmer
- Add the drained and chopped banana flower to the pan along with the slit green chilies.
- Stir everything together and sauté for 5 minutes, allowing the banana flower to wilt and mix with the chicken and spices.
- Pour in 1 cup of warm water, stir well, and bring the mixture to a boil.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and the banana flower is tender.
Garnish and Serve
- Remove the lid and check the consistency. If there is excess water, cook on high heat for a few minutes to reduce it to a semi-dry state.
- Check for seasoning and adjust salt and pepper if necessary.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice (Joha rice is a traditional choice).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands with oil before handling the banana flower is a crucial step to avoid stubborn black stains.
- 2For the most authentic flavor, use mustard oil and heat it properly until it's lightly smoking to remove its raw pungency.
- 3Freshly ground black pepper makes a significant difference in the aroma and taste of this dish compared to pre-ground powder.
- 4To save time, you can pressure cook the chopped and soaked banana flower with a pinch of salt for 1 whistle. Then add it to the chicken curry and simmer for just 10 minutes.
- 5Do not overcook the curry. The banana flower should be tender but retain a slight texture.
Adapt it for your goals.
Protein Swap
This curry is also traditionally made with pork. Follow the same recipe, but ensure the pork is cooked until tender, which may take longer than chicken.
Add VegetablesAdd Vegetables
Add one cubed potato along with the onions to make the dish more substantial. Sauté until lightly browned before adding the ginger-garlic paste.
Spicier VersionSpicier Version
For extra heat, add 1/2 teaspoon of red chili powder along with the turmeric powder, or increase the number of green chilies.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
High in Dietary Fiber
Banana blossom is packed with both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Boosts Metabolism
The piperine in black pepper, a key spice in this dish, has been shown to enhance metabolic performance and improve the absorption of nutrients.
Rich in Antioxidants
Both banana blossom and turmeric are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Koldil is the Assamese name for the banana blossom or banana flower. It's an edible flower used as a vegetable in many South and Southeast Asian cuisines. It has a unique, slightly astringent taste and a meaty texture when cooked.