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Do you like to know, how to make easy catholic east Indian recipes chicken khudi?. This recipe is a guaranteed winner! It's got the heat of the spices, the coconut to ease the heat and creaminess, and does not require too many ingredients. There may be many variations of the same dish—after all, we all cook aloo gobhi but each person cooks it differently--but this recipe came out trumps because of its sheer simplicity. It's also known as the cuddi de gallinha.
Procedure : (catholic east indian recipes chicken khudi)
Procedure : (catholic east indian recipes chicken khudi)
Cut the chicken into pieces and wash well. Sprinkle salt over the chicken and leave for 10 minutes.
Peel and cut the potatoes into 2-inch dice.
Roast the coconut in a dry pan.
Finely slice the onions and roast in a dry pan separately till they are lightly colored.
Chop the green chilies.
Grind the coconut, onions, green chilies, and ginger-garlic paste together to form a smooth paste.
Heat 2 tablespoons of oil and sauté the ground paste till the oil is released. Add 2 tablespoons of bottle masala and mix well. Add 1/4 cup of water and mix well. Sauté till the oil separates.
Add in the chicken pieces and salt and toss to coat the pieces with the masala. Add the chopped potatoes and 2 cups of water. Bring to a boil and simmer covered over low heat till the chicken is cooked through. Add the tamarind paste and cook till the raw tamarind smell disappears. Adjust seasoning as per taste.
Serve hot.
Ingredients: (catholic east indian recipes chicken khudi)
Ingredients: (catholic east indian recipes chicken khudi)
800-900 g chicken
4 green chilies
4 medium onions
2 medium potatoes
1/2 cup grated fresh coconut
1 tbsp ginger-garlic paste
1 tbsp tamarind paste
2 tbsp refined oil
Salt to taste
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