Chicken is sautéed with East Indian masala, and kept aside before returning to a perfect blend of onions, coconut and spices to make a flavorful curry.
The East Indian community love their dance, and their food. There’s an old saying that and East Indian never parts with their recipes, lucky for you my mom’s side of the family are East Indians and all fabulous cooks and I am a blabber mouth who loves to relay those recipes to you. The East Indian community has roots that can be traced to the 16th century and were converts at the hands of St. Bartholomew. Originally Hindu, They embraced a new Catholic religion but held on tight to their culture and traditions and a new blend of culture was born.
Music used with kind permission from the artist – Notes and Beats – follow their channel! https://www.youtube.com/watch?v=ypmnHzgawE8
The East Indians live primarily in Bombay, now known as Mumbai and it’s surrounding areas. Their dance, traditions and cuisine are very unique. Some of their cuisines are influenced by Goan & Mangalorean dishes and similarly, East Indian dishes have influenced these communities as well.
Here are the ingredients and steps to make this recipe!
Chicken Khudi
Ingredients
Masala
4 cups sliced Onions
1 cup sliced or grated Coconut
2 tbsps sliced green Chilli
1/4 cup sliced Ginger
1/4 cup Garlic
1 tsp Peppercorns
1 inch stick Cinnamon
1/2 cup Water to get this started
2 cups water for additional grinding
Chicken & Potatoes
1/2 cup Oil
2.2 lbs or 1 kg Chicken
3 tbsps East Indian Masala Hack 1 part chilli powder 1 part roasted Cumin and 1 part smoked hot Paprika
2 cups Water
2 tbsps Tamarind pulp
Salt to taste
1 cup Potato cubes
Coriander for garnish
Instructions
Roast the onions till it has a bot of char and keep aside and repeat with the coconut and green chilli
In a food processor, add the onion and chilli, followed by the coconut, ginger and garlic, peppercorns and cinnamon
Add water and grind till smooth
Strain this through a sieve and use additional water to keep grinding and straining to reserve the smooth liquid
In a saute pot add the oil and allow it to heat
Add the chicken in a layer so it can get some color on both sides
Add 2 tbsps of the 3 tbsps of East Indian masala and cook for 10 mins
Remove and keep aside
In the same oil, saute the ground masala for 5 mins to cook off any raw taste
Add the chicken back in, add the tamarind paste and salt to taste
Add the water and cook covered for 10 – 15 mins
Add salt to taste, the last tbsp of East Indian masala, stir
Add the potatoes and cook for 5 – 7 mins
Garnish with coriander
Bookmark the recipe on my blog – https://kravingsfoodadventures.com/chicken-khudi/
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I’ve appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Let’s connect, follow me on my social channels
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Music courtesy of Jingle Punks
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