Hyderabadi Chicken Curry
This spicy and aromatic Hyderabadi Chicken Curry Recipe is made with boneless chicken, coconut, tamarind, peanuts, and curry leaves.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ lb chicken tenderloins ((see notes))
- ½ cup desiccated coconut ((see notes))
- ¼ cup raw peanuts ((see notes))
- 1/3 cup cooking oil ((see notes))
- 1 medium onion ((see notes))
- 1 ½ tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1 tsp red chilli powder ((see notes))
- 1 tsp Kashmiri chili powder ((see notes))
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 serrano chillies ((see notes))
- 20 curry leaves
- ½ cup tamarind water
- ¼ cup cilantro
Instructions
- 1
Dry roast the coconut and peanuts until you can smell the roasted aroma and set them aside to cool (see notes)
- 2
Once cool, grind the peanuts and set them aside.
- 3
Dice the onion and saute it till it's medium brown.
- 4
Next, add the ginger and garlic paste and saute for 30-45 seconds.
- 5
Add the Chicken and stir for 30 seconds.
- 6
Add all the dry spices, stir to mix, add ½ cup water, and cover to cook the chicken.
- 7
After 10 minutes, uncover and add the coconut, peanuts, serrano chilies, and curry leaves.
- 8
Add a little more water if necessary to maintain a gravy of 2 cups, cover, and cook for 10 minutes.
- 9
Uncover and check to see if the oil has separated and risen to the top.
- 10
If it has, turn the stove off, add the tamarind water, cover, and wait 5 minutes before serving. (see notes)
- 11
After 5 minutes, uncover, garnish with cilantro and serve