HYDERABAD CHICKEN CURRY
A slightly sweeter chicken curry due to the use of coconut and tomato puree. The garam masala is added when cooking the spices, not at the end of cooking which is more normal. This dish originates from the Deccan region of India. Fresh coconut is essential to get the best from this dish. It is very simple to cook, serve with plain boiled rice and a vegetable curry. Delicious.
Provided by Brian Holley
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Skin and joint the chicken, set aside.
- Heat the ghee or butter in a heavy pot and fry the onions, garlic and all of the spices, turn heat to low and cook for 10 minutes.
- Add the tomato puree to the spice mix and stir well. Add the chicken and turn till coloured all over. Add the water, stir. Bring to the boil and simmer.
- Remove the flesh from coconut and slice as thinly as possible, add to the pot. Cover with a lid and simmer for 1 hour.
- Shread the lemon over the chicken just before serving.
Nutrition Facts : Calories 723.2, Fat 26.6, SaturatedFat 12.3, Cholesterol 326, Sodium 270.1, Carbohydrate 10.1, Fiber 2.6, Sugar 3, Protein 107
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