Chicken Chettinad Curry Recipe

Chettinad chicken

  • serves 6
  • Easy

This recipe for Chettinad chicken is a really easy delicious South Indian-style curry that will feed the family. Plus, it's under 300 calories


Try this Chettinad chicken, then check out our Sri Lankan chicken curry, Keralan chicken curry, Indian chicken curry and more chicken curry recipes.



  • dessicated coconut 3 tbsp
  • garlic 2 cloves, crushed
  • ginger 4cm piece peeled and finely grated
  • ground black pepper ¼ tsp
  • turmeric 1 tsp
  • boneless, skinless chicken thighs 750g, quartered into chunks
  • oil for frying
  • onions 2, sliced
  • red chillies 2, seeded and sliced
  • tomato purée 1 tbsp
  • cinnamon sticks 2
  • chicken stock 350ml
  • steamed basmati to serve
  • chapatis to serve


  • fennel seeds or cumin seeds or coriander seeds 1 ½ tsp of each
  • dried long red chilli 1
  • star anise 1


  • Step 1

    Toast the spices for the spice mix in a small frying pan then grind in a spice grinder or with a mortar and pestle. Toast the coconut in the same pan until golden, cool then grind briefly.

  • Step 2

    Put the garlic, ginger, black pepper, turmeric and chicken in a bowl. Toss then leave to marinate for 30 minutes.

  • Step 3

    Heat 3 tbsp oil in a pan. Fry the onion and chilli with a good pinch of salt for 10 minutes until soft. Add the chicken, spice mix, toasted coconut, tomato purée and cinnamon sticks, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes. Serve with rice and chapatis.

Nutritional Information

  • Kcals 275
  • Fat 14.3g
  • Saturates 5.5g
  • Carbs 5.3g
  • Fibre 3.4g
  • Protein 29.6g
  • Salt 0.4g