Hyderabad Chicken Curry Recipes

HYDERABAD CHICKEN CURRY

Hyderabad Chicken Curry image

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

Ingredients

1 large onion, sliced
2 ounces ghee or 2 ounces butter
2 garlic cloves, sliced
2 green cardamoms, split open at one end
2 whole cloves
2 inches cinnamon sticks
2 teaspoons garam masala
1 teaspoon chili powder
3 lbs skinless chicken, and jointed
4 ounces tomato puree
1/2 pint water
1/2 coconut, fresh
1 lemon

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

HYDERABADI CHICKEN CURRY

Hyderabadi Chicken Curry image

Number Of Ingredients 17

Ingredients

1 tablespoon Hyderabadi Ginger-Garlic Paste
1/4 cup vegetable oil
1 large onion, cut in half lengthwise and then into thin slivers
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
5 to 7 green cardamom pods, crushed lightly to break the skin
3 whole cloves
3/4 teaspoon black cumin seeds
2 tablespoons , slivered almonds
1 cup nonfat plain yogurt, whisked until smooth
1/2 cup coarsely chopped fresh cilantro, including soft stems (reserve some for garnish)
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon coarsely chopped fresh mint leaves
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)

Steps:

1. Prepare the ginger-garlic paste. Heat the oil in a large nonstick saucepan over medium heat and do not increase the heat at any stage of cooking. Cook the onion, stirring, until well-browned, about 10 minutes. Add the ginger-garlic paste, then the turmeric, cayenne pepper, and salt, and stir about 1 minute.2. Add the cinnamon, black and green cardamom pods, doves, cumin, and almonds, and stir another minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until the oil separates to the sides, about 7 minutes. Mix in the cilantro, green chili peppers, and mint, and cook another minute.3. Add the chicken and cook, turning the pieces, until they are soft, the sauce is very thick, and the oil separates to the sides, about 30 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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