Chicken Chettinad
A fiery Tamil curry built on freshly roasted coconut, peppercorns and fennel ground into a dark masala.
Prep
25 min
Cook
40 min
Total
65 min
Serves
4
Per serving
512 kcal
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Instructions
Step 1: Dry roast the coconut, peppercorns, fennel, coriander seeds and dried chilli until fragrant.
Step 2: Grind the roasted spices with a little water to a coarse paste.
Step 3: Fry curry leaves and sliced onion in oil until brown.
Step 4: Add ginger garlic paste and the chicken and sear for five minutes.
Step 5: Stir in the ground masala and tomato and cook until the oil separates.
Step 6: Add water, cover and simmer for twenty five minutes until the chicken is tender.
Ingredients
Quantities update automatically for 4 servings.
- 800 gChicken — bone-in pieces
- 40 gDesiccated coconut
- 1 tbspBlack pepper — whole
- 1 tspFennel seeds
- 1 tbspCoriander seeds
- 5 wholeDried red chilli
- 2 wholeOnion — sliced
- 2 wholeTomato — chopped
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 12 wholeCurry leaves
- 4 tbspVegetable oil
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 512 kcal
- Protein
- 40.2 g
- Carbohydrates
- 14.6 g
- Fat
- 32.4 g
- Saturated fat
- 14.6 g
- Fibre
- 4.2 g
- Sugar
- 5.4 g
- Sodium
- 780 mg
These figures are estimates for general information only and are not medical or dietary advice.