CHICKEN CHETTINAD DRY

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Chicken Chettinad Dry image

This is a traditional Keralite (South-Indian) preparation. My hubby loves the authentic flavour and since its a really simple dish-its one of my fav recipes. It might get a little spicy, so do adjust the recipe according to taste.

Provided by Seeprats

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

600 g chicken breasts, cubed
3 -4 tablespoons oil
10 -15 curry leaves
salt
4 garlic cloves
1 inch gingerroot
3 -4 red kashmiri chilies (dried)
1/2 tablespoon pepper
1 tablespoon coriander seed
1/2 tablespoon cumin seed
1/2 teaspoon turmeric
3 -4 tablespoons coconut, shredded

Steps:

  • Grind the ginger and garlic into a fine paste.
  • Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
  • In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
  • Add the chicken pieces and the roasted and ground powder.
  • Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
  • Stir occasionally so that it doesn't stick to the bottom of the pan.
  • Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
  • Pour this mixture onto cooked chicken and stir once again.
  • Serve hot.

Nutrition Facts : Calories 403.4, Fat 28.6, SaturatedFat 9.1, Cholesterol 96, Sodium 99.5, Carbohydrate 4.2, Fiber 1.9, Sugar 0.5, Protein 32.3

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