Hyderabad Chicken Curry

Name: Hyderabad Chicken Curry
Ingredients: 1 large onion, sliced; 2 ounces ghee or 2 ounces butter; 2 garlic cloves, sliced; 2 green cardamoms, split open at one end; 2 whole cloves; 2 inches cinnamon sticks; 2 teaspoons garam masala; 1 teaspoon chili powder; 3 lbs skinless chicken, and jointed; 4 ounces tomato puree; 1/2 pint water; 1/2 coconut, fresh; 1 lemon

13 ingredients

5 steps

Ingredients

1 large onion, sliced
2 ounces ghee or 2 ounces butter
2 garlic cloves, sliced
2 green cardamoms, split open at one end
2 whole cloves
2 inches cinnamon sticks
2 teaspoons garam masala
1 teaspoon chili powder
3 lbs skinless chicken, and jointed
4 ounces tomato puree
1/2 pint water
1/2 coconut, fresh
1 lemon

Directions

1

Skin and joint the chicken, set aside.
2

Heat the ghee or butter in a heavy pot and fry the onions, garlic and all of the spices, turn heat to low and cook for 10 minutes.
3

Add the tomato puree to the spice mix and stir well. Add the chicken and turn till coloured all over. Add the water, stir. Bring to the boil and simmer.
4

Remove the flesh from coconut and slice as thinly as possible, add to the pot. Cover with a lid and simmer for 1 hour.
5

Shread the lemon over the chicken just before serving.