Chicken chettinad recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by Sabita Ramachandran
Added 84 months ago

Chettinad is a region in TamilNadu, south of India known for their unique cuisine and amazing architecture

Dry roast the grated coconut, red chillies, fennel seeds, poppy seeds, cloves, cinammon, cardomom and coriander seeds. Allow to cool and then grind the ingredients together in a blender. Keep the ground masala aside.

Heat a deep bottomed pan with coconut oil and fry the shallots till golden brown. Add ginger-garlic paste and keep it on low flame. Add the turmeric, curry leaves, chicken pieces, salt and 2 cups of water and let the chicken cook on a medium flame.

Add the ground masala paste and tomato to the chicken and cook on low flame for another 20 minutes.

Tips: Put the grated coconut in last when roasting the ingredients, the coconut roasts quickly. Add more or less chillies depending on how spicy you like your food.

This curry is an explosion of taste and spices on all fronts, so if you prefer milder curries, this may not be for you.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1kg chicken
  • 1 cup grated or dessicated coconut
  • 10 shallots, peeled and chopped
  • 2 dried Indian red chillies
  • 1tsp fennel seeds
  • a pinch of poppy seeds
  • 3 cloves
  • half an inch cinnamon
  • 3 cardamoms
  • a pinch of turmeric
  • 20 curry leaves
  • 1tsp coconut oil
  • a pinch of salt
  • 1tsp coriander seeds
  • 1tsp ginger-garlic paste

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