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This traditional dish from the city of Hyderabad in the East Indian state of Andhra Pradesh has been adapted to a BIR (British Indian Restaurant) style of cooking rather than the traditional style. The ingredients, particularly the spices, are typical of the area. This is an updated version but the original can still be found here.

Preparation

• Slice the onion.
• Grate or chop the creamed coconut block.

Cooking - 8 min

1. Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
2. Add the c41 hyderabad spice mix and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
3. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little more c46 base sauce as needed to prevent drying.
4. Add the chicken, salt, and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
5. Stir in the ground coriander and coconut and cook, stirring, for 1 min adding c46 base sauce as needed to maintain the desired consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the c46 curry base sauce with 100 ml of water and heat before use.

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The preparation stage
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The finished meal


Creamed Coconut
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