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    You are in: Home / Recipes / Chicken Chettinad Dry Recipe
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    Chicken Chettinad Dry

    Chicken Chettinad Dry. Photo by JinithA SanjO

    1/1 Photo of Chicken Chettinad Dry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Seeprats's Note:

    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.

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    Units: US | Metric


    1. 1
      Grind the ginger and garlic into a fine paste.
    2. 2
      Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
    3. 3
      In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
    4. 4
      Add the chicken pieces and the roasted and ground powder.
    5. 5
      Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
    6. 6
      Stir occasionally so that it doesn't stick to the bottom of the pan.
    7. 7
      Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
    8. 8
      Pour this mixture onto cooked chicken and stir once again.
    9. 9
      Serve hot.

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    Nutritional Facts for Chicken Chettinad Dry

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.3
    Calories from Fat 257
    Total Fat 28.5 g
    Saturated Fat 9.1 g
    Cholesterol 96.0 mg
    Sodium 99.4 mg
    Total Carbohydrate 4.1 g
    Dietary Fiber 1.9 g
    Sugars 0.5 g
    Protein 32.2 g

    The following items or measurements are not included:

    curry leaves


    kashmiri chilies

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