Chicken Khudi Curry

 

Chicken Khudi Curry

"Chicken Khudi Curry is an authentic East Indian curry made with chicken and potatoes and is eaten with rice flatbreads or plain white rice and a simple salad on the side. The main ingredient is the traditional East Indian bottle masala powder. However, any other curry masala powder can be used instead of bottle masala.  The curry recipe is also made with mutton or beef."

Ingredients

1 kg Chicken cut into pieces

3 Potatoes Chopped

4  tbsp Cooking oil

2 heaping tbsp East Indian Bottle masala (or curry powder)

2-3 bay leaves 

salt to taste

2 large red onions. sliced

2 green chilies (deseed if you want it less spicy)

2 cups freshly grated coconut (you can also use dry grated coconut)

2 inch fresh ginger

8 large garlic cloves

1 tablespoon tamarind paste or vinegar or lemon juice

Some freshly chopped coriander for garnishing

Directions

Wash chicken pieces well, drain and keep aside. In a frying pan, dry roast the freshly grated coconut until lightly toasted and light brown in colour. Remove from the pan and set aside in a bowl. In the same pan, dry roast the onions, green chilies, ginger and garlic until fragrant and slightly brown. Transfer this and the roasted coconut to a food processor or blender and blend with a little water and blen to a smooth paste. Set this paste aside.

In a pan/cooking pot, stir-fry the chicken pieces over medium heat in oil for two minutes until lightly browned on all sides. Add the ground masala paste and saute for 2 minutes. Add 2-3 bay leaves. Then add the bottle masala and saute for a minute more. It is important to cook the spices until they are fragrant so don't make haste. If necessary, add a few tablespoons of water to prevent it from burning at the bottom. Then add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water. Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender.  Finally, add the tamarind paste or vinegar or lemon juice and cook a minute more. Taste and adjust seasoning. Garnish with freshly chopped coriander. Service with white rice and some salad made with chopped onion, tomato and lime juice on the side.