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Hyderabadi Chicken Curry
By : Method
- Grind all the ingredients from coconut to cashew nuts together to a smooth paste.
- Heat ghee or oil in a kadai. Add onion and fry till it turns golden brown.
- Add ginger garlic paste and fry till fragrant.
- Add the ground paste and fry till the oil separates at the sides.
- Add coconut milk, tomato puree and 1 cup of water.
- Add chicken, salt and sugar.
- Cover and simmer till the chicken is cooked and the gravy is creamy.
- Stir in the lime juice and serve hot with pulao or paratha.
Ingredients:
1 kg - chicken, cleaned and cut into joints
1/2 cup - grated coconut
1 1/2 cup - onion, finely chopped
200 ml - thick coconut milk
200 ml - tomato puree
15 to 20 - dried red chilies
1 tsp - cumin seeds
1/2 tsp - fenugreek seeds
2 tsp - coriander seeds
6 cm piece - cinnamon
a small piece - nutmeg
3 tbsp - cashew nuts, chopped
4 tbsp - ghee /oil
1 tbsp - ginger garlic paste
2 tsp - sugar
2 tbsp - lime juice
4 - cardamom
salt to taste
6 - cloves
1 kg - chicken, cleaned and cut into joints
1/2 cup - grated coconut
1 1/2 cup - onion, finely chopped
200 ml - thick coconut milk
200 ml - tomato puree
15 to 20 - dried red chilies
1 tsp - cumin seeds
1/2 tsp - fenugreek seeds
2 tsp - coriander seeds
6 cm piece - cinnamon
a small piece - nutmeg
3 tbsp - cashew nuts, chopped
4 tbsp - ghee /oil
1 tbsp - ginger garlic paste
2 tsp - sugar
2 tbsp - lime juice
4 - cardamom
salt to taste
6 - cloves
RECIPES BY CHANDRI BHAT
