Dinner

Chettinad Chicken Curry

From the Tamil Nadu region, a complex Chettinad chicken curry with a freshly ground spice paste of pepper, cumin, fennel and coconut. Deeply aromatic and worth the effort.

Standardhigh_proteinGluten Free
300
kcal
27g
Protein
15g
Carbs
12g
Fat
£2.65
Per Serving
⏱ Prep: 20 min 🍳 Cook: 40 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 4 thighs 885 kcal
Onions 2 medium 72 kcal
Garlic 2 cloves 7.8 kcal
Fresh Ginger 1 tbsp grated 12 kcal
Passata 1 carton 72 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Cumin 1 tsp 15 kcal
Ground Turmeric 1 tsp 9.4 kcal
Chilli Flakes 1 tsp 10 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Make the Chettinad spice paste: blend half the onion, ginger, garlic, chilli flakes, ground cumin, and a pinch of ground black pepper to a coarse paste.
  2. 22. Heat coconut oil in a large pan over medium heat. Cook the remaining onion 10 minutes until golden.
  3. 33. Add the Chettinad spice paste; cook 4-5 minutes, stirring, until fragrant and slightly darkened.
  4. 44. Add tikka masala paste and ground turmeric; stir 1 minute.
  5. 55. Add chicken pieces; coat well in the spice paste and cook 5 minutes.
  6. 66. Add passata and chicken stock; cover and simmer 25-28 minutes until chicken is cooked through and sauce has thickened. Finish with fresh coriander.

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