A Hyderabadi Chicken Curry Recipe Test
It’s weekend curry time again. And I thought that another chicken curry would be a good idea. So I looked at the untested chicken curry recipes and quickly found the Hyderabadi chicken curry recipe that looked good. There were a fair number of ingredients and a few fiddly cooking steps but, overall, the recipe looked like it would produce a great chicken curry. And this would be a big curry seeing the amount of chicken and other ingredients (such as tomato puree and yoghurt).
All of the ingredients for this curry are easy to find and I picked up the chicken, yoghurt, fresh coriander (cilantro), fresh mint and cashews when doing my usual weekend shop (I already had the rest of the needed ingredients).
Making the Hyderabadi Chicken Curry
Making this curry needs 3 distinct phases.
First of all, I go together the coconut, poppy seeds and cashews and then dry-roasted them. I needed to keep the ingredients moving so that they would not burn. As it happens, the coconut got nicely toasted in the 3 minutes of cooking time and I was soon tipping the roasted ingredients into my largest mixing bowl (looking ahead, I saw that most of the ingredients would be going into the bowl so the largest bowl would probably be best so that I could mix the ingredients without making a mess).
I then prepared and added the remaining ingredients (apart from the vegetable oil and chicken) and added them to the mixing bowl, making sure to mix the ingredients really well.
The final phase was the actual cooking phase and it went pretty well. The huge quantity of ingredients took a fair while to come to a simmer and the bubbling tomato puree and yoghurt base reminded of bubbling mud or lava pools where air would burst to the surface and eject a little quantity of hot liquid. Luckily the lid went onto the saucepan and prevented the stove from getting too messy.
I only needed to add half a cup of cold water to the ingredients because there was so much liquid from the tomato puree and yoghurt.
The curry tasting team arrived just as I was starting to cook the chicken and milled around the kitchen and dining room while I cooked the curry and the rice.
Tasting and Rating the Hyderabadi Chicken Curry
I served up the Hyderabadi Chicken Curry with basmati rice and soon everyone was tucking into the dinner.
And it was a really good curry. The prevailing colour of the curry was red and there was plenty of it. The sauce was pretty rich and the chicken was well cooked. Nobody could taste the coconut, mint or coriander (cilantro) and this was probably due to the strong taste of the tomato puree. And nobody could taste the poppy seeds either – I can understand putting poppy seeds onto bread but don’t understand the need to put poppy seeds into a curry. The taste of the tomato puree was a bit overwhelming and a couple of people said that they felt they were eating Italian rather than Indian.
But despite the strong tomato influence, this curry was well received by the team and it received a taste score of 7 out of 10 with a spice/heat rating of “Mild to Medium”.
Make the Hyderabadi Chicken Curry Again?
Yes, I can well see myself making this curry again although I would be more than likely to reduce the amount of tomato puree, yoghurt and chicken thighs so that the curry becomes a more reasonable size.