Hyderabad Chicken Curry
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
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
directions
- 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.
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