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Murgh hyderabad (Chicken curry)

Freshly sliced coconut is used in this South Indian curry.

What you need

50 g ghee
1 large onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 cinnamon stick, broken into 2 1/2 cm lengths
3 cloves
4 green cardamom pods
3 tsp garam masala
1 tsp chilli powder
100 g tomato puree
seasoning
freshly squeezed juice of 1/2 lemon
300 ml water
4 chicken portions
1/2 fresh coconut

Method

  1. Melt the ghee or butter in a saucepan. Add the onion and garlic. Fry for 3 min.

  2. Stir in the spices. Fry for 3 min, stirring frequently to prevent sticking.

  3. Stir the tomato puree into the pan with the seasoning and lemon juice. Simmer for 3-5 min until thickened slightly.

  4. Add the water. Mix well. Bring to the boil before adding the chicken. Cover and simmer gently for 30 min.

  5. Meanwhile, scoop the flesh out of the coconut shell. Roughly chop then thinly slice. Add to the pan. Cover and simmer for 45 min until chicken is thoroughly cooked. Serve.

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  • Preparation20 minutes
    Cook1 hour, 24 minutes
    Total1 hour, 44 minutes
  • Energy539 kcal/serving
    Fat12.6 g/serving
    Carbohydrates55.57 g/serving
    Glycaemic Index34
    Glycaemic Load4.79
  • Murgh hyderabad (Chicken curry)

Serving suggestion

Basmati rice or Indian bread.

Cook's tip

Guideline Daily Amounts
Per portion Per 100g Men Women
Energy (kj) 2258 686 10475 8350
Energy (kcal) 539 164 2500 2000
Protein (g) 29.4 8.94
Carbohydrate (g) 15.2 4.63 345 275
Fat (g) 41.4 12.6 95 70
Fat (saturated) (g) 25.2 7.66
Fibre (g) 6.08 1.85
Sodium (mg) 127 38.6
Salt (equivalent) (g) 0.32 0.10 7 5
Per Portion Per 100g RDA
Vitamin A (µg) 214 65.3 800
Vitamin B-12 (µg) 0.46 0.14 1
Vitamin B-6 (mg) 0.80 0.24 2
Vitamin C (mg) 18.1 5.50 60
Vitamin D (µg) 0.00 0.00 266
Vitamin E (mg) 2.05 0.62 10
Zinc (mg) 2.05 0.62 15
Calcium (mg) 42.8 13.0 800
Folate (mcg) 29.0 8.81 200
Iron (mg) 2.90 0.88 14
Magnesium (mg) 63.1 19.2 300
Niacin (mg) 12.8 3.88 18
Pantothenic acid (mg) 1.42 0.43 6
Riboflavin (mg) 0.18 0.06 1.6
Phosphorous (mg) 300 91.4 800
Thiamin (mg) 0.16 0.05 1.4

This recipe is:

  • Demi-vegDemi-veg
  • Corn freeCorn-free
  • Egg freeEgg free
  • Gluten freeGluten free
  • Peanut freePeanut free
  • Shellfish freeShellfish free
  • Wheat freeWheat free
  • Yeast freeYeast free

What the text colours mean:

  • Low in fat
  • High in fibre
  • Rich source
  • Known source

This recipe is estimated to provide the nutritional content shown alongside.

The following ingredients were not included in the calculations because their contribution to nutrition is negligible cinnamon stick, seasoning, cloves, green cardamom pods or unavailable

IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.

Highlights
Diet
Demi-vegDemi-veg
Allergy and intolerance profile
Corn freeCorn-free
Egg freeEgg free
Gluten freeGluten free
Peanut freePeanut free
Shellfish freeShellfish free
Wheat freeWheat free
Yeast freeYeast free
Suitable for cooking in
Occasion
Entertaining
Prepare-ahead entertaining
Convenience
Add rice for a complete meal
Meal type
Main
Main.stews, casseroles, curries
Main ingredient
Poultry
Cuisine style
Asian.indian
Cheffy specials
Classic recipe
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