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    You are in: Home / Recipes / Chettinad Chicken Bites With Red Pepper Salsa Recipe
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    Chettinad Chicken Bites With Red Pepper Salsa

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    English_Rose's Note:

    Inspired by the shores of southern India, these tasty chicken bites are ideal for a fast, fuss-free, al fresco supper. Serve with mint and cucumber raita. Tastes sublime!

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    Units: US | Metric

    For the Chettinad chicken bites

    For the Red Pepper Salsa


    1. 1
      In a bowl, marinate the chicken with Madras paste and yoghurt.
    2. 2
      Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
    3. 3
      In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
    4. 4
      Alternatively cook the chicken on a hot griddle pan or bbq.
    5. 5
      Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
    6. 6
      Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.

    Ratings & Reviews:


    Nutritional Facts for Chettinad Chicken Bites With Red Pepper Salsa

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 186.0
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.8 g
    Cholesterol 82.7 mg
    Sodium 117.1 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.0 g
    Sugars 2.3 g
    Protein 33.9 g

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