Omita diya mangshor jhool(chicken in raw papaya)

Chicken and Raw Papaya thin curry

A  delicacy from the roots of my culture,a recipe that typifies my cultural cuisine, ie  Assamese cuisine. This is one of the staple recipes cooked in many households back in Assam.

While the combo might sound like a blending of an odd pair, yet having been born with this taste as part of my cultural cusines, really makes it one of my favorite chicken dishes..This one”s  a simple bland recipe of chicken with the sweetness of the raw papaya lending a beautiful sweet taste to the chicken..Simplistic treatment,No spice ,less oil, just the taste of the papaya blending into the chicken giving out a sweet taste, that it feels almost divine to your taste buds..


Raw Papaya is supposed to be a tendedizer. Most often, raw papaya, or bitter gourd is used to tenderizer hard meat, hence it was used in olden days  to soften the meat and fasten the cooking process.Soon it came to be listed as a delicacy in homes.Mutton which is generally hard to cook is most often used with few pieces of papaya to soften.

With chicken it helps in cooking up the dish faster but, more then that ,the mix of the chicken and the raw papaya brings out a certain sweetness to the gravy.You can have it dry or like a curry, I like it like a thin curry which is slight sweet coz of the papaya , that which is savored with just plain rice.
A little unknown to the rest of the regions of the world, this is a new take on a chicken recipe.Am sure it will add flavor to your regular chicken

A thin curry or most often “jhol” or “jool” is what it is connoted as .You could make it dry as well, however ,back home in our culture,the customary chicken “jhol” or thin curry as you would like to connote in English, is what goes best with plain rice .No dal, no veggies, just the rice mixed in this thin curry, with the mashed and broken pieces of papaya and the chicken pieces is gastronomic bliss.That is how I love it, simple, rustic, yet incredibly delicious and fulfilling.To compliment your Indian breads and rotis, you will need a thicker version and dry up the water if you wish.
Very light and fragrant with a lovely undertone of the fiery chilies is what i can sum it up as .While the distinct flavor of the papaya gets a chance to show off.However you choose,dry, or thin curry, its out rightly rewarding to your taste buds is what my claim is.



Chicken and Raw Papaya thin curry
Prep time
Cook time
Total time
A typical assamese delicacy(omita diya mangshor jhool), chicken is prepared with raw papaya in a thin curry with just minimal spices.Perfect to go with steamed rice
Recipe type: Maincorse
Cuisine: Assamese
Serves: 3
  • Chicken-500 gms
  • Raw papaya-half of a small papaya
  • Coriander powder-1 tsp
  • Cumin Powder-1 tsp
  • Onions- 1 large or 2 small chopped or sliced
  • Ginger garlic paste-1 tbsp
  • Turmeric Powder-1/4th tsp
  • Oil- 1 tbsp(preferably mustard oil)
  • Salt- as per taste
  • Green chillies- 1-2 sliced
  1. In a pressure cooker, add oil and when smoking hot put in the chopped onions.Add ginger garlic paste , green chillies and fry for a while.
  2. In a small bowl, mix turmeric, coriander and cumin powder with a little water and pour it into the cooker.It is said that when you mix these powders with water ,you get an enhanced taste.
  3. Fry and add the chicken pieces.Add the papaya pieces and fry for a while .Add little water if the masala sticks to the bottom
  4. Season with salt and add water and close the lid.Let the cooker whistle once and reduce the heat.Let it cook for about 8 mins and turn off the flame. Open the lid, garnish with coriander leaves and serve.The final output is a greenish yellow thin curry ,and a little sweet
  5. Serve with a bowl of plain rice and green salad by the side perhaps.

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