Add to your meal plans
Free · No credit card
Chicken Chettinad is a fiery and aromatic South Indian chicken curry from Tamil Nadu, cooked with a freshly roasted blend of spices, coconut, onion, tomato and curry leaves. It is renowned for its bold flavors, heat and complex spice profile.
16 ingredients
One serving is 1 bowl · 250 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 688 kcal | 30% |
| Protein | 27 g | 49% |
| Total Fat | 33 g | 55% |
| Carbohydrate | 16 g | 5% |
| Fiber (Total) | 6 g | 20% |
| Vitamins & Minerals | ||
| Sodium | 870 mg | 44% |
| Potassium | 430 mg | 12% |
| Calcium | 69 mg | 7% |
| Iron | 3 mg | 17% |
| Zinc | 2 mg | 19% |
| Vitamin A (RAE) | 13 µg | 1% |
| Vitamin C | 3 mg | 4% |
| Vitamin D | 0.33 µg | 2% |
| Folate (B9) | 10 µg | 3% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, poultry, leg, skinless; Fennel seeds; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
Use this recipe in your meal plans. Edit portions, swap ingredients, and track nutrition.
Start FreeNo credit card required
Dry roast fennel seeds, cumin seeds, black peppercorns, coriander seeds and dried red chillies in a pan on low heat until aromatic (2 minutes), then add grated coconut and roast until golden. Cool and grind to a smooth paste with a little water.
Heat oil in a kadhai. Add curry leaves and sauté for 30 seconds. Add chopped onion and sauté until golden brown.
Add finely chopped ginger and garlic. Sauté for 1 minute, then add chopped tomato. Cook until soft and oil separates.
Add turmeric powder and the freshly ground spice-coconut paste. Cook for 2 minutes to roast the masala.
Add chicken pieces, salt and mix well to coat with the masala. Sauté for 2 minutes on medium heat.
Add water. Cover and simmer until chicken is cooked through and the curry thickens.
Taste and adjust salt as needed. Garnish with fresh curry leaves and serve hot.
