Chicken Chettinaad
3 Serves
| Ingredients | |
|---|---|
| 500g chicken | 250g tomatoes |
| 100g onions | 2 tbsp. ginger-garlic paste |
| 15 curry leaves | 1 bunch coriander leaves |
| 6 green chillies | Salt to taste |
| 100g oil | 1/4 cup fresh grated coconut |
| 6 dried red chillies | 15g black peppers |
| 15g cumin seeds | 15g saunf (fennel seed) |
| 10g garam masala (refer to glossary/garam masala) | |
Method
- Clean the chicken and cut into pieces. Fry grated coconut, black pepper, red chillies, cumin seeds, garam masala and saunf in a pan.
- Grind to a thick paste, Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves.
- Add chicken pieces, salt and cook in a low flame until it becomes tender.
- Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes. Sprinkle the coriander leaves on the pieces and serve hot.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 613 | Carotene (μg) | 2695.2 |
| Protein (g) | 47.97 | Vitamin C (mg) | 48.7 |
| Carbohydrate (g) | 16.53 | Mg (mg) | 94.33 |
| Fat (g) | 39.4 | Na (mg) | 37.82 |
| Fibre (g) | 3.64 | K (mg) | 298.33 |
| Minerals (g) | 4.27 | Mn (mg) | 1.14 |
| Calcium (mg) | 241.5 | Zn (mg) | 1.13 |
| Phosphorus (mg) | 546 | Cr (mg) | 0.064 |
| Iron (mg) | 3.16 | ||
Modification
Reduce the amount of oil used for preparation.| Ingredients | |
|---|---|
| 500g chicken | 250g tomatoes |
| 100g onions | 2 tbsp. ginger-garlic paste |
| 15 curry leaves | 1 bunch coriander leaves |
| 6 green chillies | Salt to taste |
| 45 g oil | 1/4 cup fresh grated coconut |
| 6 dried red chillies | 15g black peppers |
| 15g cumin seeds | 15g saunf (fennel seed) |
| 10g garam masala (refer to glossary/garam masala) | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 448 |
| Protein (g) | 47.97 |
| Carbohydrate (g) | 16.53 |
| Fat (g) | 21.06 |
| Fibre (g) | 3.64 |
| Minerals (g) | 4.27 |