Chicken Chettinad Recipe

Chettinad chicken

  • serves 6
  • Easy

A fiery curry from Southern India: the marinating takes time but the recipe is quick to prepare and cook. Friends who are fans of any hot chicken curry will love this. Serve with rice or naan alongside.



  • garlic 3 cloves, peeled
  • ginger 4cm piece, peeled
  • boneless, skinless chicken thighs 750g, quartered
  • turmeric 1 tsp
  • vegetable oil
  • onions 2, sliced
  • red chillies 2 thumb-sized, seeded and sliced
  • tomato purée 1 tbsp
  • dessicated coconut 3 tbsp, toasted
  • cinnamon sticks 2
  • vegetable stock 350ml


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


  • Step 1

    Toast the spice mix in a small frying pan then grind. Purée the garlic and ginger in a blender with a bit of water. Put the chicken in a bowl with the turmeric and garlic/ginger paste, and grind black pepper over. Leave to marinate for 30 minutes or overnight refrigerated.

  • Step 2

    Heat 3 tbsp oil, and add the onion and red chilli. Season with salt, and fry for 10 minutes until soft. Add the chicken, spices, tomato purée, toasted coconut and cinnamon stick, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes.

Serve with rice or naan, here's our naan recipe to make...

Cheese naan

Nutritional Information

  • Kcals 268
  • Fat 14.2g
  • Carbs 5.6g
  • Fibre 3.2g
  • Protein 27.5g
  • Salt 0.5g