Khudi is a traditional curry that is loaded with flavor. This richer version of the local Maharashtrian dish is spicy and tasty.
A simple easy poultry dish, the khudi curry requires a dozen or so ingredients to be made perfectly. The traditional Maharashtrian dish is earthy and loaded with flavor. Of course, as East Indians from Mumbai, we have our own version of the jungle khudi (that also varies with each family). This is my mom’s version.
Chicken Khudi (Curry)
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Ingredients
- 1 Kilogram Chicken
- 250 grams Potatoes Optional
- 10 Garlic Pods
- 6 Tablespoons East Indian Bottle Masala
- 300 grams Onions
- 300 grams Tomatoes
- 2 Inches Ginger
- 0.25 Copra or Dried Coconut
- 2 Green Chillies – Fresh
- 2 sprigs Curry Leaves
- 2 Tablespoons Fresh Coriander Leaves
- 2 Tablespoons Mint Leaves
- 500 millilitres Water
- 3 Tablespoons Ghee (Indian clarified butter)
Instructions
- Grate the coconut (or use desiccated coconut).
- Mince the onions, tomatoes, ginger and chillies fine.
- Heat ghee in a pot and fry the onions for 5 minutes.
- Add the tomatoes, ginger, chillies and bottle masala and fry for another 20 minutes.
- Add the chicken pieces, potatoes, whole garlic pods and water and allow to cook on medium flame for 20 minutes.
- Lastly add the salt and coconut and cook for another 5 minutes.
- Just before turning the stove off, squeeze the juice of one sour lime into the curry.
- Top with chopped coriander, curry leaves and mint leaves before serving.
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Notes
- We leave the garlic pods whole so they are juicy enough to suck on like ice cream or sucking mangoes and also enhance the flavour.
- Want to shorten the cooking time. Use a pressure cooker. Cook open till after mixing the masala, cook closed for the chicken for 10 to 15 mins.
STUFF YOU MAY NEED
- Stainless Steel Spoon
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee the Pics Of How to make Chicken Khudi
Start by mincing the onions, tomatoes, ginger and chillies fine. Fresh coconut can be grated fine or desiccated coconut can be used in it’s place.
Next, you’ll be heating ghee or oil in a pot for frying the onions till translucent. Then add the tomatoes, ginger and chillies and bottle masala and fry for a good while till you can smell the flavor. Then add the garlic and chicken pieces along with the optional potatoes, and allow to cook for another 20 minutes till done.
Add the salt 5 mins before taking if off the stove. Once ready, cover with chopped coriander and serve with chapatis or bhakri. Also goes really well with rice, foogiyas or chitaps.
If you want to shorten the cooking time, you can use a pressure cooker. Cook with the lid open till after mixing the masala, cook with the lid closed after adding the chicken and potatoes.
My sis Abby interrupts to take pics of me taking the pics. A little bit of fun! See, I don’t always use my Canon to take pics. Some phones have pretty good cameras.
Know what else you can make a tantalizing khudi of? Here’s my list:
- Squid or Makli makes Makli Khudi
- Mutton Khudi – the thing you want most in your life!
- Paya khudi aka goat trotters khudi aka goat feet curry – you want this more than mutton!
- Tripe Khudi – not always my cup of tea, but the curry tastes awesome!
Comment below and tell us how the cook went. And if you’re in the mood for more spicy curries, here’s a list below.
Other Chicken Recipes to Try
- Chicken roast with root veggies
- Pineapple chicken curry
- Frithad curry of chicken
- Chicken heart masala gravy
- Chicken curry with fenugreek leaves
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her camera, she’s on a mission to photograph old memories and tell stories showcasing her East Indian community and her love for travel and culture. Her book Jevayla Ye with her sister Abby has won the international Gourmand Award for Best Indigenous People Cookbook in the World.