Hyderabadi chicken curry made with tender pieces of tofu is a traditional curry served at weddings. This South Indian curry sauce has a vibrant, red color and rich flavors from nuts and whole and ground spices. This simplified version of the classic recipe cuts back on time without sacrificing an ounce of flavor.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

To dry toast:

  • 2 tablespoons shredded coconut
  • 1/4 cup almond flour

For the tofu:

  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes, then torn into organic shapes about 3/4” to 1” in size)
  • 1/2 teaspoon Kashmiri chili powder (or use paprika)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch

For the sauce:

  • 1 tablespoon oil
  • 2 green cardamom pods (opened partially)
  • 1 red onion (thinly sliced, at least 1 1/4 cup to 1 1/2 cups)
  • 1/4 teaspoon salt
  • 1/4 cup nondairy yogurt
  • 3 tablespoons ginger-garlic paste
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons Kashmiri chili powder (or use paprika)
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon black pepper
  • 1 tablespoon sambal oelek
  • 2 teaspoons soy sauce (, use tamari for gluten-free)
  • 1/4 teaspoon salt
  • 1/2 to 1 cup water
  • 1/2 cup well-packed chopped cilantro
  • 10 curry leaves
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • 5 to 6 mint leaves (optional)
  • 1/2 green chili such as a Serrano or Indian green chili (thinly sliced)

For garnish:

  • cilantro, sliced green chilies

Method

  1. Heat a large skillet over medium heat. Add the coconut and almond flour to the dry skillet and dry toast them until the coconut is golden. Stir frequently, so that the coconut doesn't burn. Transfer this mixture to a bowl.
  2. In a bowl, add the torn tofu. Sprinkle on the Kashmiri chili powder, garlic powder, and cornstarch. Toss well to coat, then set this aside.
  3. Add a tablespoon of oil to the same skillet over medium heat. Once the oil is hot, add the green cardamom and stir once, then add the onion and 1/4 teaspoon salt and continue to cook until almost all of the onions are golden brown. (You can increase the heat to medium high to speed up this process, but then be sure to stir more frequently. You want some of the onions to get pretty crispy on the edges, so continue to cook until some of the onions are crispy on the edges), about 7 to 10 minutes, depending on your pan.
  4. Once the onion is ready, add the spiced tofu to the skillet. Mix in and continue to cook until the tofu is crisped up on some of the edges. (The onions will continue to cook a little bit along with it, so you don't want the onions to be completely crisp when you add the tofu, but golden brown and somewhat crisp). Continue to cook until the tofu is crispy on most of the edges. (Alternatively, pan fry the tofu before starting the curry sauce and remove from skillet. Or bake at 400 deg F for 20 mins. Then add into the sauce with the curry leaves and cilantro -last step)
  5. Then then reduce the heat to medium, and add in the nondairy yogurt, ginger-garlic paste, and ketchup. Mix in really well, and cook for 2 minutes, then mix in the reserved coconut almond mixture, all of the spices, the sambal oelek, soy sauce, and the salt. Mix in the water, then cover with a lid and bring to a boil for 3 to 4 minutes.
  6. Open the lid, and mix in the cilantro, curry leaves, fenugreek leaves, mint leaves if using, and green chili. Cover the pot with the lid and simmer for another 4 to 5 minutes, then switch off the heat. Taste and adjust flavor, adding more salt, if needed, and then let the mixture sit for another 5 to 10 minutes in the heat of the pan, so the flavors can meld. Garnish with cilantro and sliced green chilies, and serve with flatbread, naan, dosa, or over rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.