A royal Hyderabadi curry, slow-cooked to perfection
"This is a popular wedding dish from the Indian City Hyderabad. Also known as Hyderabadi Dum Chicken Curry, 'dum' means cooking in a sealed pot on slow fire. This makes the flavours incredible and the chicken tender too." – Umesh
Umesh’s Mughlai Chicken Curry is a celebration of India’s royal kitchens. Using the traditional dum method, chicken is marinated with yoghurt, saffron, garlic, ginger, and spices, then slow-cooked in a sealed pot until it’s meltingly tender. The result is a mild yet deeply aromatic curry that showcases centuries of Hyderabadi culinary tradition.
This generous 675g serve is brimming with chicken in a delicately spiced sauce, enriched with coriander, mint, and Umesh’s signature biryani spice blend. Elegant enough for entertaining yet gentle enough for the whole family, this curry is best enjoyed with basmati rice or warm naan for a delicious dining experience.
Made with ❤️ by Umesh
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🍴Serves 2 (675g)
Preparation, open pouch before reheating:
Step 1 - Defrost overnight in fridge or use microwave on defrost setting.
Step 2 - Microwave for 3-5 minutes or until hot
🍚 Best served with Jasmine Rice, Roti or Naan
Ingredients: Chicken, yogurt (milk), coriander, mint, garlic, ginger, biryani spice, onion, saffron, vegetable oil, salt.
Contains: Milk
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My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions. Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement.
Discover more about Umesh's meals
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