Hyderabad Chicken Curry

Name: Hyderabad Chicken Curry
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 1 large onion; 2 oz ghee; 2 garlic cloves; 2 green cardamoms; 2 whole cloves; 2 inches cinnamon sticks; 2 tsp garam masala; 1 tsp chili powder; 3 lb skinless chicken; 4 oz tomato puree; 1 cup water; 0.5 coconut; 1 lemon

Gently simmered chicken, tomato puree and coconut, warmed with cardamom and cinnamon, a Hyderabadi curry.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 70 min · 80 min total
Difficulty: medium

1
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.
10 min
2
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.
3
Remove the flesh from coconut and slice as thinly as possible, add to the pot. Cover with a lid and simmer for 1 hour.
60 min
4
Shread the lemon over the chicken just before serving.