Chettinad Chicken (Instant Pot & Stovetop)
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Piping Pot Curry · by Meeta Arora★ 4.9 (53)

Chettinad Chicken (Instant Pot & Stovetop)

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 46%
CARBS 12G16% OF CAL
4G FIBER3G SUGAR5G OTHER
FAT 19G56% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fiery South Indian curry featuring chicken thighs braised in a bold roasted spice masala with coconut and tamarind. Complex and aromatic, traditionally rich and flavorful.

mainindiancurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb Chicken thighs (boneless, cut into pieces)
  • 2 tablespoon Ghee or Oil
  • 10 Curry Leaves (Kadi Patta)
  • 1" inch Ginger (grated)
  • 5 cloves Garlic (minced)
  • 1/4 cup Grated Coconut (fresh or dry )
  • 1 cup Onion (or shallots, thinly sliced or diced)
  • 2 Tomato (small, diced)
  • 1 teaspoon Salt (adjust to taste )
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Red Chili powder (Mirchi powder) (adjust to taste, I used Kashmiri chili powder )
  • 1/2 cup Water (for cooking )
  • 2 teaspoon Tamarind paste
  • Cilantro leaves (chopped, to garnish)
  • 3 Dried Red Chili (I used Guntur chili)
  • 3 Dried Kashmiri Red Chili
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 tablespoon Coriander seeds
  • 5 Green Cardamom (Elaichi)
  • 1 stick Cinnamon (Dalchini) (about 1 inch )
  • 4 Cloves (Laung)
  • 1 teaspoon Poppy Seeds (Khus khus)
  • 1 teaspoon Fennel Seeds (Saunf)
  • 1 Star anaise
  • 1/4 teaspoon Fenugreek seeds (Methi dana)
PREP
10M
SODIUM
690MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.