Name: Hyderabadi Chicken Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1 kg Chicken (cleaned and cut into small pieces); 1/2 cup Coconut (grated); 4 Cardamom (Elakka); 6 Cloves (Grambu); 15 to Red chilies (dried); 1 tsp Cumin seeds (Jeerakam); 1/2 tsp Fenugreek seeds (Uluva); 2 tsp Coriander seeds; 6 cm Cinnamon (Karugapatta); Nutmeg (a small piece); 3 tbsp Cashew nuts (chopped); 4 tbsp Ghee /oil; 1/2 cup Onion (finely chopped); 1 tbsp Ginger garlic paste; 2 tsp Sugar; 2 tbsp Lime juice; 200 ml Tomato puree; Salt (As reqd); 200 ml Coconut milk (thick)

Hyderabadi Chicken Curry

tasty...can be prepared easily

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Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

Ingredients

1 kg Chicken cleaned and cut into small pieces
1/2 cup Coconut grated
4 Cardamom Elakka
6 Cloves Grambu
15 to Red chilies dried
1 tsp Cumin seeds Jeerakam
1/2 tsp Fenugreek seeds Uluva
2 tsp Coriander seeds
6 cm Cinnamon Karugapatta
Nutmeg a small piece
3 tbsp Cashew nuts chopped
4 tbsp Ghee /oil
1/2 cup Onion finely chopped
1 tbsp Ginger garlic paste
2 tsp Sugar
2 tbsp Lime juice
200 ml Tomato puree
Salt As reqd
200 ml Coconut milk thick

Instructions

Grind grated coconut, cardamom, cloves, red chillies, cummin seeds, fenugreek seeds, coriander seeds, cinnamon, nutmeg and cashew nuts to a smooth paste.
Heat ghee or oil in a kadai. Add chopped onion and fry till it turns golden brown.
Add ginger garlic paste and fry till a fragrant smell comes.
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 pieces, 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 pulau or paratha.