Chicken Chettinad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Indian · 65 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb bone-in chicken thighs
• 1/4 cup shredded coconut
• 1/2 tbsp coriander seeds
• 2 dried red chilies
• 1/2 tsp black peppercorns
• 1/2 tsp fennel seeds
• 6 fresh curry leaves
• 1 medium yellow onion
• 1 tbsp ginger-garlic paste
• 1 roma tomato
• 1 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Dry-roast coconut, coriander seeds, dried chilies, peppercorns and fennel in a pan over medium heat 3-4 minutes until fragrant, then grind to a paste with a little water.
2. Saute sliced onion and curry leaves in oil 7 minutes until the onion is golden, add ginger-garlic paste and cook 1 minute.
3. Add chopped tomato and cook 5 minutes until pulpy.
4. Add chicken and brown 5 minutes, then stir in the ground spice paste and 1 cup water.
5. Cover and simmer 20-25 minutes until chicken is cooked through (165F at the bone) and the gravy is thick; season with salt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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