Chicken Chettinad Curry Recipe

Chettinad chicken

Name: Chettinad chicken
Total time: 1 h
Yield: Serves 6
Ingredients: 3 tbsp dessicated coconut; 2 cloves garlic crushed; 4cm piece peeled and finely grated ginger; ¼ tsp ground black pepper; 1 tsp turmeric; 750g boneless, skinless chicken thighs quartered into chunks; for frying oil; 2 onions sliced; 2 red chillies seeded and sliced; 1 tbsp tomato purée; 2 cinnamon sticks; 350ml chicken stock; to serve steamed basmati; to serve chapatis; 1 ½ tsp of each fennel seeds or cumin seeds or coriander seeds; 1 dried long red chilli; 1 star anise

Published: April 7, 2016 at 8:34 AM

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Serves 6

Easy

Total time: 1 hr

+ marinating

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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

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

Ingredients

Nutrition

3 tbsp dessicated coconut
2 cloves garlic

crushed
4cm piece peeled and finely grated ginger
¼ tsp ground black pepper
1 tsp turmeric
750g boneless, skinless chicken thighs

quartered into chunks
for frying oil
2 onions

sliced
2 red chillies

seeded and sliced
1 tbsp tomato purée
2 cinnamon sticks
350ml chicken stock
to serve steamed basmati
to serve chapatis

SPICE MIX

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

Nutrition: per serving

kcal275
fat14.3g
saturates5.5g
carbs5.3g
fibre3.4g
protein29.6g
salt0.4g

Method

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.

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