Simple Hyderabad Curried Chicken |
|
 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
Very simple to cook, tasty. Your teenage kids can cook this with no problem. A pressure cooker speeds up the cooking to just ten mins, if you have one. The use of lemon helps to control the heat of the spices. Ingredients:
2 ounces butter |
1 large onion, sliced |
2 garlic cloves, crushed |
2 green cardamoms, open at one end |
2 cloves |
2 inches cinnamon sticks, broken into pieces |
2 teaspoons garam masala |
1 teaspoon chili powder |
3 lbs skinless chicken, and cubed |
4 ounces tomato puree |
1/2 pint water |
2 tablespoons desiccated coconut |
1 chicken stock cube, crumbled |
1 lemon |
Directions:
1. Melt the butter and fry the sliced onion, with the garlic and all of the spices over low heat for 10 m ins.
2. Add chicken to the pan with tomato puree, stir till the chicken changes colour, add the water.
3. Add the coconut, cover the pan simmer for 60 minutes.
4. Peel and shred the lemon over the dish when serving.
|
|