Chicken Khudi
A popular East Indian Chicken Curry with potatoes. This curry is made with roasted coconut, onions and has the East Indian Bottle Masala.
Ingredients
- 500 grams Chicken on the bone cut into medium pieces wash and drain
- 1 tbsp East Indian Bottle Masala
- ½ cup green peas (optional)
- 1 -2 medium potatoes cut into quarters
- 1 small lemon sized ball of tamarind optional, use lime juice instead
- 2 -3 tbsp oil for cooking
- Salt to taste
for the Khudi Masala (grind to a coarse paste)
- ½ cup grated coconut, fresh or dried
- 2 medium onions sliced
- 7 to 8 garlic flakes
- 1 inch ginger
- 3 green chillies
- ½ tsp peppercorns
- 4 cloves
- 3 Cardamom
- 1 inch cinnamon
- ½ cup coriander leaves
Instructions
- In a pan add a tsp of oil and roast the sliced onions and coconut till brown.
- Grind the roasted onions and coconut to a coarse paste with the other ingredients listed for masala.
- Heat oil in a vessel. Add the ground masala paste and fry for a minute.
- Add Bottle Masala and mix well. Saute until oil oozes out.
- Now add the chicken pieces and potatoes and stir well. Add water to make required gravy. Cover and let cook.
- Once potatoes are cooked, add the green peas and cook for further 2 minutes.
- Add lime juice or tamarind juice, Bring the gravy to a boil and switch off the flame.
Notes
- Chicken, beef, or pork meat can be used.
- If you do not have Bottle Masala, use any meat masala.
- Adjust Bottle Masala to suit your taste.
- You can use lemon juice instead of tamarind.