Name: Chettinad Chicken Curry Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Nearly restaurant style chettinad chicken curry is a classic south indian curry with the luscious sauce you get in indian restaurants. 

How to make Chettinad Chicken Curry Recipe

Glebekitchen

Crawler

Indian

<p>Nearly restaurant style chettinad chicken curry is a classic south indian curry with the luscious sauce you get in indian restaurants. </p>

Non Vegetarian

Onions-coarsely chopped

Vegetable Oil

Water

6 boneless skinless chicken thighs cut into   per thigh or 2-boneless skinless chicken breasts

Chicken stock or water

Curry powder-any curry powder works here

Salt

Garlic ginger paste

Coriander powder

Cumin powder

Turmeric

Garam Masala

1  black pepper-butcher's grind is great for this recipe

Cinnamon bark-also called cassia

Kashmiri chili powder

Tomato paste  diluted with enough water to get it to the consistency of tomato sauce

Coconut milk

Green chilies coarsely chopped

Place the onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the onions are soft and translucent. This takes 10 minutes in my 1100 watt microwave. I can't predict how long it will take in yours.

step 1

Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly. Place the onions, 2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth. Set aside.

step 2

Glebe Kitchen