Chicken simmered with fermented fish paste and forest herbs in a thin broth — the Tripuri tribal way of cooking chicken that prioritises the clean, natural flavour of the bird.
Ingredients
700g chicken — bone-in pieces
1 to 2 tsp berma (fermented fish paste) — roasted before use
3 green chillies — whole
1 tsp ginger — sliced
3 garlic cloves — lightly crushed
1 stalk lemongrass — bruised
1/4 tsp turmeric
2 cups water
Salt to taste only if needed
Fresh coriander and maroi napaakpi (Tripuri spring onion herb or regular spring onion) to garnish
Method
Roast the berma piece in a dry pan for 2 minutes. Pound to a rough paste.
Place chicken pieces in a pot with 2 cups cold water.
Add sliced ginger, crushed garlic, whole green chillies, bruised lemongrass and turmeric.
Bring to a boil. Skim any white foam from the surface.
Add the pounded berma paste. Stir.
Reduce to medium heat. Cook uncovered for 25 to 30 minutes until chicken is completely cooked through and tender.
The broth will be clear, aromatic and flavoured by the berma.
Taste and add salt only if needed — the berma provides significant saltiness.
Garnish with fresh coriander and chopped spring onion herb.
Serve in bowls with the thin flavoured broth poured over steamed rice alongside the chicken pieces.