Hyderabadi sweet and sour chicken (Khatta meetha murgh)

I was surprised to find a Hyderabadi recipe that used soy sauce. In researching this recipe, I learned that many traditional recipes use soy sauce and some cooking techniques from the Far East. This is because the Nizam traded with China, so the food travelled down to his kingdom. In addition, soy sauce is the ingredient that adds the umami factor to the dish. This is a subtle curry with mild sweetness and sourness. The soy sauce adds the umami factor to the dish, making it very satisfying. This is a lovely subtle dish that is best served with plain rice.

This is a very specialized cookbook written by the doyen of Hyderabadi cooking, Mrs Mumtaz Khan. She grew up in an aristocratic family and was interested in cooking from an early age, about 6 years old. She is widely regarded as the Queen of Hyderabadi spices and has taught legions of chefs and brides the delicate art of Hyderabadi cuisine. Her daughter used this cookbook to preserve her mother's memory and recipes.

More recipes from this book are here.

Ingredients:

2 tablespoons oil

1 green pepper, cored and diced

2 carrots, diced

1 teaspoon corn flour

1/2 lb chicken, pieces of your choice

1 tablespoon sugar

1 tablespoon white vinegar

2 tablespoons soy sauce

4 tomatoes, diced

Salt, to taste

3 cups water

Heat the oil in a pot and add the green peppers and carrots. Cook for 3-4 minutes on medium heat until the peppers are soft. Add the corn flour and cook for one minute, coating the vegetables with the flour.

Add the chicken and fry until it is cooked on the surface and has turned white. Add the rest of the ingredients to the pot and bring to a simmer. Cook on low heat for 45 minutes, stirring the pot occasionally. The sauce will thicken because of the cornflour, so you will need to scrape off the bottom to prevent it from burning. Add more water if needed.

The chicken should be very soft, and the sauce should be balanced for sweetness and tartness. Adjust sat]lt as needed.

Serve hot with rice.