Intermediate Hyderabadi

Intermediate Curry

Now you really love the flavour
And you want to take it further
You want to make it look better
cos you have friends who want the pleasure
If you really are that eager
Then you can look a little deeper
mmmmm Mr Curry Lover…

Ingredients (Serves 4)

  • 1 Tbl Mr Curry Lover’s Marinade Paste
  • 2 Tbls Mr Curry Lover’s Hyderabadi paste
  • 3 tbls oil
  • 600g diced chicken breast
  • 4 chopped medium onions
  • 10g grated fresh ginger
  • 4 finely chopped garlic cloves (add a couple extra for a stronger flavour)
  • 200g tin tomatoes
  • large bunch fresh coriander chopped
  • 200ml water
  • 100ml single cream (or to taste)
  • salt to taste


Part 1 (The Marinade)

  • Add 1 tablespoon of Mr Curry Lover’s Marinade Paste to the diced chicken, cover & refrigerate  for at least two hours, preferably overnight.
  • Tear a piece of aluminum foil and place it on your grill, heat to a medium temperature
  • Place the marinated chicken on the foil and cook, turning once, 10 to 15 minutes until the juices run clear when a piece is pierced
  • Remove the chicken from the grill and place in a dish/container to add to the curry later.

Part 2 (The Curry)

  • Heat 2 tbls oil in a medium saucepan, add onions, garlic & ginger and cook on medium heat until golden brown (approx 15 minutes) if the onions start to burn add a little water
  • Remove the onions from the heat and add 200g of tomatoes, once the mixture is cool enough empty in to a measuring jug or a suitable container and use a stick blender to blend the onions until there are no lumps left (add more water if required). The consistency should be of  a medium to thick sauce
  • In a saucepan heat 1 tbls of oil on a medium heat and add 2 tbls Mr Curry Lover’s Hyderabadi Paste and stir to release the flavours (2 minutes)
  • Add the blended sauce to the saucepan (carefully as not to splash hot oil on yourself) and keep stirring until all of the paste is blended with the sauce, continue cooking on a medium heat for around 3 minutes
  • Add the cooked chicken pieces and stir for a few minutes
  • Add coriander and cream, stir and serve.
    (When adding the cream try adding about 10ml first and taste, add more if required until you get the desired taste)

Milder: If everyone wants it milder add a 400g tin of tomatoes instead of 200g. If one person wants it  milder add extra cream when served.
Hotter: If everyone wants it hotter add a little chilli powder when you fry the paste. If one person wants it hotter add some chopped fresh chillies when served