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This traditional dish is from the city of Hyderabad in the East Indian state of Andhra Pradesh and has been adapted to BIR (British Indian Restaurant) cooking style and is typical of ingredients from this area. It may not look much but it is a very tasty dish. An updated version of this recipe can be located here.

Preparation

• Grate the creamed coconut.

Cooking

1. Heat the oil in a wok or heavy pan and cook the c41 hyderabad spice mix and chilli powder for ½ min, adding c41 base sauce as needed to prevent drying and burning.
2. Add 80 ml of c41 base sauce and cook, stirring regularly for 2 min, adding c41 base sauce as needed to prevent drying and burning.
3. Add the chicken, salt, and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency.
4. Stir in the ground coriander and coconut and cook for 1 min gradually adding any remaining c41 base sauce and cooking until the desired sauce consistency has been reached.
5. Reduce the heat and cook for 1 min.

Serving

1. Serve with rice.

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The preparation stage
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The finished meal


Creamed Coconut
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