I like to consider some of my recipes as the ultimate version of whatever creation I am working on, similar to Tyler Florence’s take on his 2003 Food Network show “Tyler’s Ultimate,” which I totally enjoyed watching and most probably have seen every single episode multiple times, back in the day. This mesmerizing process of tasting, studying, analyzing several different versions and also understanding the origin of the recipe grants a vast view of ingredients, spices, substitutes, technique and final flavor goals. I am able to then create an exceptional, balanced and a truly ultimate embodiment of any chosen recipe, surpassing any basic comprehension from my research phase. This Chicken Khousuey creation is one such gleaming example of artistic goodness and loads of flavor.
My first introduction to Khousuey was by one of my amazing friends, Sabrina, sometime around 2002. Sabrina, whom I knew from St. John’s University, New York, moved to Maryland soon after me, and we became the best of friends, sharing our pregnancy cravings, motherhood moments, home decor tips, kitchen gadget collections, toddler tantrums, and of course, our family recipes! Sabrina, being part of the Memon Gujarati community, knew how to make traditional, delicious Khousuey and I enjoyed her cooking on numerous occasions. She kindly shared her family recipe with me while we were living in Maryland. I am sure I jotted it down at some point, but never did attempt to make Khousuey all these years, regardless of remembering how much I savored every bite when Sabrina prepared it, with all the condiments perfectly presented on the side. When I finally met up with Sabrina this summer at her son Ahmed’s wedding, we reminisced about the past, recipes and all, including her amazing Khousuey, and I made a promise to myself that I would definitely recreate it for old times’ sake. And I finally did. Sabrina, you would be proud!
Chicken Khousuey
Ingredients
For Chicken Marination
- 2.75 lbs chicken breasts *cut into small pieces
- 2 tsp grape seed oil
- 2 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp papaya paste
- 2 tsp lemon juice
- 2 tsp Harissa paste
- 1 tsp paprika powder
- ½ tsp turmeric powder
- ½ tsp red pepper flakes
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kosher salt
For Chicken Gravy
- 4 tbsp Canola oil *divided
- 5 ripe vine tomatoes *chopped
- 1 cup fried onions
- 2 jalapenos *deseeded and sliced
- 1 tsp Kosher salt
For Coconut Curry
- 3-4 tbsp besan *gram flour, dry roasted, depending on desired thickness of curry
- 26 oz coconut milk *2 cans
- 2 tbsp Canola oil
- 2 tsp fresh garlic paste
- 1 tsp cumin seeds
- 1 tsp Kashmiri Lal Mirch
- ¾ tsp turmeric powder
- 1 tsp Kosher salt
- 5 cups water
- 12 oz spaghetti *or any noodles, cooked per package instructions
Garnish
- lemons *wedges
- coriander leaves *freshly chopped
- fried onions
- Sev *crunchy noodles
Homemade Chili Oil for Topping
- 3 tbsp grape seed oil
- 4 cloves garlic *thinly sliced
- 4 green chilies *Hari Mirch-slit, deseeded, rinsed, dried
- 3 tbsp scallions *sliced
Instructions
For Chicken Marination
- Rinse and pat dry chicken cubes. Place chicken in large mixing bowl. Add papaya paste, lemon juice, Harissa paste and ginger/garlic paste. Mix well to combine and massage seasonings into chicken pieces. Now add spices (Kashmiri Lal Mirch, turmeric powder, coriander + cumin powders, red pepper flakes, paprika powder and Kosher salt). Mix well to combine all spices into chicken. Cover and refrigerate overnight.
For Chicken Stew
- In a pot, heat oil on medium high heat. Once oil is hot, add chopped tomatoes and cook for 5-6 minutes, mixing as needed. Add sliced jalapeños, mix and continue to cook for 3-4 minutes. Then turn heat to medium low, cover pot and cook for 12-15 minutes until oil separates. Now add fried onions + Kosher salt, mix well to combine and cook for another 4-5 minutes, covered, until oil separates. Mix well and then transfer mixture to food processor and process gravy to a smooth consistency and set aside.
- In same pot, add 2-3 more tbsp of cooking oil and heat on medium high. Add marinated chicken and cook on medium high heat until chicken changes color, mixing as needed for 7-8 minutes. Now add processed tomato + onions + jalapeños gravy to chicken, stir, bring to a boil, then cover pot and simmer on low heat for 12-15 minutes until chicken is tender. Now uncover pot, turn heat to medium high and cook for a final 10 minutes, partly covered, until oil separates and gravy thickens.
For Coconut Curry
- In a skillet, dry roast besan (gram flour) on medium/medium low heat for a few minutes, mixing as needed, until toasted and aromatic (careful not to burn gram flour). Once cooled, add roasted gram flour + coconut milk into food processor and process into smooth consistency (pulse several times for 1-2 minutes).
- While chicken stew is simmering, prepare coconut curry. In another pot, heat Canola oil on medium high heat. Once oil is hot turn heat to medium, add garlic paste and sauté for 3-4 minutes until aromatic, mixing as needed. Now add cumin seeds, mix and cook for 1-2 minutes. Now add turmeric powder + Kashmiri Lal Mirch, Kosher salt and a sprinkle of water (~2 tsp), mix to combine and sauté spices for 2-3 minutes. Turn heat to medium high, add processed besan + coconut milk mixture, stir to combine, cook for 4-5 minutes, then add 5 cups water and bring to a boil. Then turn heat to low/medium low and let curry simmer for 1 hour (uncovered) until thickened to desired consistency, mixing several times while curry is cooking, as needed. *See Note below for tempering coconut curry.
- Cook spaghetti (or noodles), per package instructions. Strain and set aside.
- In a skillet, heat grape seed oil on medium high heat. Once oil is hot, add sliced garlic and fry until golden brown (both sides) and crisp. Now add green chilies (slit, deseeded, rinsed and dried) and sauté for 1-2 minutes, then add sliced scallions, mix to combine and heat through for a final 1-2 minutes. Set aside.
For Final Assembly
- In separate bowls, place some cooked spaghetti, pour over some coconut curry + chicken stew and garnish with fried onions, freshly chopped coriander leaves, Sev and a drizzle of prepared chili oil on top.
- The Ultimate Chicken Khousuey is now ready to serve with a sprinkle of freshly squeezed lemon juice. A blast of mouthwatering flavors and textures you and your guests are sure to enjoy. Nosh Farma'aiye.