Chettinad Curry Recipe With Chicken

Chettinad chicken curry

  • serves 6
  • Easy

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



  • 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