Hyderabadi Wedding Chicken Curry
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Vegan Richa · by Vegan Richa★ 5.0 (10)

Hyderabadi Wedding Chicken Curry

NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 43%
CARBS 21G28% OF CAL
6G FIBER9G OTHER6G TOTAL SUGAR
FAT 17G52% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian wedding curry with tofu in a vibrant red sauce made from nuts, spices, and coconut. Rich, aromatic, and complex in flavor while remaining approachable.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons shredded coconut
  • 1/4 cup almond flour
  • 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
  • 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 )
  • 1/2 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)
  • cilantro, sliced green chilies
PREP
20M
SODIUM
862MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.