Simple Hyderabad Curried Chicken

• 2 ounces butter
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 2 green cardamoms, open at one end
• 2 cloves
• 2 inches cinnamon sticks, broken into pieces
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 3 lbs skinless chicken, and cubed
• 4 ounces tomato puree
• 12 pint water
• 2 tablespoons desiccated coconut
• 1 chicken stock cube, crumbled
• 1 lemon

1. Melt the butter and fry the sliced onion, with the garlic and all of the spices over low heat for 10 m ins.
2. Add chicken to the pan with tomato puree, stir till the chicken changes colour, add the water.
3. Add the coconut, cover the pan simmer for 60 minutes.
4. Peel and shred the lemon over the dish when serving.

butter, onion, garlic, green cardamoms, cloves, cinnamon sticks, garam masala, chili powder, chicken, tomato puree, water, coconut, chicken, lemon

Taken from www.food.com/recipe/simple-hyderabad-curried-chicken-201342 (may not work)