Hyderabadi Chicken Curry

Interact with the Anglo-Indian Project

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A delicious, mild curry. Improves with time as the flavours amalgamate. Provides a rich taste with subtle infusion of coconut milk and tangy with the taste of lime and tomato. As with most (Anglo-Indian) recipes, there are many competing versions out there, however, this one is based upon the book Anglo-Indian Food and Customs by Patricia Brown. A flavoursome meal, which serves 4 people:


  • 500g chicken breast, diced (or 1 medium roasting chicken, skinned and jointed)
  • 1 (medium) onion, finely chopped
  • 5oml olive oil
  • 1 tablespoon of ginger / garlic paste
  • 2 large tomatoes, diced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 400ml thick coconut milk
  • 200 ml hot water
  • 1 tsp fresh lime juice
  • Small bunch of chopped fresh coriander


  1. In a heavy-base pan, heat the oil and add the onion. Cook until golden brown, then add the garlic-ginger paste, ground cumin, garam masala and turmeric. Fry until the spices release their fragrant aroma.
  2. Add the chicken pieces and cook until coated with spices.
  3. Add the tomatoes then coconut milk and hot water – add salt to taste. Cover and cook over low heat until tender (approx. 10-15 minutes).
  4. Stir occasionally to avoid the curry sticking to the base of the pan.
  5. When cooked, remove from heat and stir in lime juice and sprinkle coriander over the top.
  6. Serve with rice – plain or pilau – or bread (and a side of mango chutney or devil chutney is never disappointing).





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Interact with the Anglo-Indian Project

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