Spice up your Sunday lunch with this Traditional Chicken Curry known as ‘Chicken Khuddi‘. This chicken curry is one of the most popular dishes from the East Indian Cuisine.
The key ingredient in this East Indian Curry is the East Indian Bottle Masala. The Bottle Masala is a blend of spices that is extensively used in East Indian Cuisine, veg and non-veg as well. The warm spices in the East Indian Bottle Masala along with fresh ginger, garlic, and onions contribute to the flavour and texture of this exotic East Indian Chicken Cury. The aroma of the curry during the cooking process is simply tantalizing.
Quick and easy to prepare, this chicken curry can soon become a part of your Sunday lunch menu. Pair it with steamed rice or rice rotis to enjoy a perfect meal.
Table of Contents
Ingredients for this Traditional Chicken Curry
- 500 grams of Chicken on the bone
- 2 medium potatoes (cut into big pieces)
- 3 tsp East Indian Bottle Masala (or any chicken masala)
- 1/2 cup tamarind extract ( a small ball of tamarind soaked in warm water)
- 3 tbsp Oil for cooking
- Salt to taste
- Masala Paste Ingredients –
- 1/4 dried coconut
- 2 medium onions, sliced
- 1-inch ginger
- 6 to 8 cloves, garlic
- 2 green chillies, slit
- a few strands of coriander leaves
- 1 tsp oil for roasting
How to Make Traditional East Indian Chicken Curry
1. Start by roasting the onions and coconut on an iron pan, preferably with little or no oil. This will bring out the flavours of the coconut and onions while cooking the curry.
2. Add the ginger, garlic cloves, and green chillies and roast them for a few minutes.
3. Transfer the onions and other ingredients into a mixer jar. Blend into a slightly coarse paste and set aside.
4. Heat oil in a vessel and saute the ground masala. Add the Bottle Masala and saute for a few minutes until oil oozes at the sides.
5. Add the chicken pieces and fry them for a minute along with the masala. Add potatoes and combine them with the chicken and spices.
6. Rinse the mixer jar with 1 cup water and add it to the chicken and potatoes. Cover and cook for 18 to 20 minutes or until the chicken is cooked.
7. Now add the tamarind extract and cover once again and simmer for 2 minutes for the curry to absorb the flavours. Traditional East Indian Chicken Curry or Chicken Khuddi curry is ready for serving!
Serving Suggestions
Serve East Indian Chicken Curry “Chicken Khuddi” with East Indian Fugias and Chitaps. Also, pairs well with steamed rice and rice rotis. Add a side of fresh onion, and cucumber salad for a perfect Sunday meal.
Other East Indian Curries you may like to try
East Indian Pork Recipe (Pork Tamrial)
Printable Recipe Card
Traditional Chicken Curry
Ingredients
- 500 grams Chicken on the bone
- 2 medium potatoes cut into big pieces
- 3 tsp East Indian Bottle Masala or any chicken masala
- ½ cup tamarind extract a small ball of tamarind soaked in warm water
- 3 tbsp Oil for cooking
- Salt to taste
Masala Paste Ingredients
- ¼ dried coconut
- 2 medium onions sliced
- 1- inch ginger
- 6 to 8 cloves garlic
- 2 green chillies slit
- a few strands of coriander leaves
- 1 tsp oil for roasting
Instructions
- Start by roasting the onions and coconut on an iron pan, preferably with little or no oil.
- Add the ginger, garlic cloves, and green chillies and roast them for a few minutes.
- Transfer the onions and other ingredients into a mixer jar. Blend into a slightly coarse paste and set aside.
- Heat oil in a vessel and saute the ground masala. Add the Bottle Masala and saute for a few minutes until oil oozes at the sides.
- Add the chicken pieces and fry them for a minute along with the masala. Add potatoes and combine them with the chicken and spices.
- Rinse the mixer jar with 1 cup water and add it to the chicken and potatoes. Cover and cook for 18 to 20 minutes or until the chicken is cooked.
- Now add the tamarind extract and cover once again and simmer for 2 minutes for the curry to absorb the flavours. Chicken Khuddi curry is ready for serving!
Notes
- Use East Indian bottle masala for this curry. If you don’t have bottle masala any red masala like Malvani, Agri, or storebought chicken masala will do. Alternatively, use chilli powder and garam masala powder.
- Adjust spices and seasonings to suit your taste.
- You can skip potatoes, if you don’t like them.
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