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A skillet with khudi curry.
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Chicken Khudi Curry

Chicken Khudi is an authentic East-Indian recipe made with chicken and potatoes cooked in a spice-mix called bottle masala and tamarind. A surprisingly simple and easy recipe to make.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, East-Indian recipes, khudi, potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 318kcal
Author Veena Azmanov

Equipment

  • Skillet
  • Cutting Board
  • Kitchen Knife
  • Wooden spoon

Ingredients

  • 1 kg Chicken cut into pieces
  • 3 Potatoes Chopped
  • 2 tbsp Cooking oil
  • 2 tbsp Bottle masala (or curry powder)
  • 2 inch Fresh tamarind or 1/2 tsp tamarind paste
  • 1 tbsp Salt
  • 1/2 tsp Black pepper

Spice paste / Masala

  • 2 cups Onions chopped
  • 4 Chillies green
  • 2 cups Fresh coconut grated
  • 2 inch Fresh ginger
  • 8 large Garlic cloves
US Customary - Metric

Instructions

  • Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set aside
    Pro tip - you may need 1/4 to 1/2 cup of water to help grind everything to a smooth paste.
  • Brown chicken - In a skillet over medium-high heat stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides. 
  • Saute - Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. 
    Pro tip - 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
  • Season - 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. 
  • Simmer - Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender.  Finally, add the vinegar - cook a minute more.
  • Taste and adjust seasoning. 
  • Enjoy

Notes

Substitution:

  • You can use 800 grams of boneless chicken thighs instead of whole-cut chicken.
  • Alternatively, you can use 600 grams of chicken breast cut to pieces and reduce the cooking time to 10 minutes or until the chicken is tender.
  • You can use curry powder instead of bottle masala spice mix. Same quantity.  
 

Nutrition

Serving: 0g | Calories: 318kcal | Carbohydrates: 24g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 934mg | Potassium: 708mg | Fiber: 5g | Sugar: 6g | Vitamin A: 729IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 4mg