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Hyderabadi Style Chicken Stew

Name: Hyderabadi Style Chicken Stew
Prep time: 300 s
Cook time: 1200 s
Total time: 1920 s
Yield: 4
Ingredients: 50 grams Nuts coconut meat dried (desiccated) toasted; 1/4 cup Peanuts all types raw; 1/3 cup Oil olive salad or cooking; 1 Unit Onions raw; 1 1/2 tablespoon Spices ginger ground; 1 tablespoon Spices garlic powder; 1 teaspoon Salt table; 1 teaspoon Spices chili powder; 1 teaspoon Spices chili powder; 1/2 teaspoon Spices turmeric ground; 1 teaspoon Spices coriander seed; 1 teaspoon Spices cumin seed; 2 Units Peppers serrano raw; 1/2 cup Tamarind nectar canned; 1/4 cup Coriander (cilantro) leaves raw; 1 kilogram Chicken stewing meat only raw

32'

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A flavorful chicken dish featuring a blend of spices, coconut, and peanuts, creating a rich and aromatic curry.

Not included in this recipe

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Gluten-Free

Ingredients

Servings

- 4 Portions +

Nuts, coconut meat, dried (desiccated), toasted

50 grams Nuts, coconut meat, dried (desiccated), toasted

Peanuts, all types, raw

1/4 cup Peanuts, all types, raw

Oil, olive, salad or cooking

1/3 cup Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, ginger, ground

1 1/2 tablespoon Spices, ginger, ground

Spices, garlic powder

1 tablespoon Spices, garlic powder

Salt, table

1 teaspoon Salt, table

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, coriander seed

1 teaspoon Spices, coriander seed

Spices, cumin seed

1 teaspoon Spices, cumin seed

Peppers, serrano, raw

2 Units Peppers, serrano, raw

Tamarind nectar, canned

1/2 cup Tamarind nectar, canned

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Chicken, stewing, meat only, raw

1 kilogram Chicken, stewing, meat only, raw

Hyderabadi Style Chicken Stew

Nutri value

Go to instructions

Instructions

4 Steps

32'

Total

Preparation

20'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Dry roast the coconut and peanuts until you can smell the roasted aroma and set them aside to cool.
2. Once cool, grind the peanuts and set them aside.

Check

2 of 4

20'

Step 2

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.

Check

3 of 4

Step 3

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.

Check

4 of 4

Step 4

11. After 5 minutes, uncover, garnish with cilantro and serve with naan or roti and milkpak yogurt.

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