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–+ servings

Hyderabadi Chicken Curry

tasty...can be prepared easily
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 8 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.
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