Chettinad Chicken with Rice
A fiery symphony of spices and tender chicken, served with fluffy rice.
⏱️ 65 min🍽️ Serves 1
🔥 650 kcal💪 45g protein🍚 60g carbs🥑 25g fat🌾 7g fibreper serving
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Ingredients
- 🍗500 g boneless chicken thighs
- 🧅2 onions, chopped
- 🍅2 tomatoes, pureed
- 🧄2 tbsp ginger-garlic paste
- 🍚1 cup basmati rice
- 🥥½ cup fresh coconut, grated
- 🌿1 tbsp coriander seeds
- 🌿1 tsp cumin seeds
- 🌶️4 dried red chilies
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🌻3 tbsp vegetable oil
- 🧂 salt, to taste
- 🌿¼ cup fresh coriander leaves, chopped
Pro tips
- For extra heat, add more dried red chilies to the spice paste.
- If you prefer a thicker gravy, cook the curry for a few extra minutes uncovered.
- A spoonful of yogurt can be added at the end to temper the spice and add creaminess.
Method
- 1Wash the chicken and cut into 1-inch pieces. Marinate with a pinch of salt and turmeric powder for 15 minutes.
- 2Dry roast coriander seeds, cumin seeds, dried red chilies, and grated coconut until fragrant. Grind to a fine paste with a little water.
- 3Heat oil in a pan, add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes.
- 4Add tomato puree and cook until the oil separates. Stir in the ground spice paste and cook for another 5 minutes.
- 5Add the marinated chicken, salt, and garam masala. Mix well and cook for 10-15 minutes until chicken is tender, adding a little water if needed.
- 6Meanwhile, wash the basmati rice thoroughly. Cook with 2 cups of water and a pinch of salt until fluffy.
- 7Garnish the Chettinad chicken with fresh coriander leaves.
- 8Serve the hot Chettinad chicken curry with steamed basmati rice.