Hyderabadi Style Chicken Stew

Name: Hyderabadi Style Chicken Stew
Prep time: 5 s
Cook time: 20 s
Total time: 32 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

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

Dinner

Lunch

Gluten-Free

Not included in this recipe

Gluten

Fish

Egg

Crustaceans

Servings

- 4 +

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

Nuts, coconut meat, dried (desiccated), toasted

1/4 cup Peanuts, all types, raw

Peanuts, all types, raw

1/3 cup Oil, olive, salad or cooking

Oil, olive, salad or cooking

1 Unit Onions, raw

Onions, raw

1 1/2 tablespoon Spices, ginger, ground

Spices, ginger, ground

1 tablespoon Spices, garlic powder

Spices, garlic powder

1 teaspoon Salt, table

Salt, table

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1/2 teaspoon Spices, turmeric, ground

Spices, turmeric, ground

1 teaspoon Spices, coriander seed

Spices, coriander seed

1 teaspoon Spices, cumin seed

Spices, cumin seed

2 Units Peppers, serrano, raw

Peppers, serrano, raw

1/2 cup Tamarind nectar, canned

Tamarind nectar, canned

1/4 cup Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

1 kilogram Chicken, stewing, meat only, raw

Chicken, stewing, meat only, raw

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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.

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