Chicken Chettinad

Manju Malhi creates the best kind of fast food with this spicy and speedy chicken supper.
By Manju Malhi
Chicken Chettinad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 tbsp vegetable oil
  • 1/4 tsp brown mustard seeds
  • pinch of asafoetida
  • 5-6 curry leaves, washed and chopped
  • 400 g chicken breast fillets, skinned and diced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1/4 tsp red chilli powder
  • 2 tbsp coconut cream
  • juice of 1/2 a limes
  • 1 tsp ginger, grated
  • 150 g basmati rice
  • coriander, to garnish


1. Heat the oil in a saucepan or wok and add the mustard seeds, asafoetida and curry leaves and fry for half a minute stirring continuously, until well combined and aromatic.

2. Add the chicken and fry for 5 minutes. Add the cumin, coriander, turmeric, salt and chilli powder and continue mixing for 2 minutes.

3. Mix the coconut cream with 4 tablespoons of water and pour the mixture into the pan, stirring continuously. Cook for one minute and then add the lime juice and ginger. Stir in the coriander.

4. Cook the basmati rice according to the instructions on the packet. Serve the chicken chettinad with the hot basmati rice and garnish with fresh coriander leaves.

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