C46 Chicken Hyderabad

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.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn tomato purée
30 gm onions (prepared weight)	1 portion c41 pre-cooked chicken
1 portion c41 hyderabad spice mix	¼ tspn salt
½ tspn chilli powder	1 tspn ground coriander
300 ml c46 curry base sauce (see note 1)	20 gm creamed coconut block

Preparation

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

Cooking - 8 min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
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.
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.
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.
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

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

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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The finished meal

Creamed Coconut

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