Chettinad Chicken 65
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g chicken thigh fillets, diced
- 100 ml natural yoghurt
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 10 g fresh ginger
- 4 garlic cloves
- 3 tbsp cornflour
- 15 curry leaves
- 4 tbsp vegetable oil
- 3 dried red chillies
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 31.6 g
- Carbohydrate
- 9.1 g
- of which sugars
- 2.3 g
- Fat
- 21.3 g
- of which saturates
- 3.4 g
- Fibre
- 0.9 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the yoghurt with the chilli powder, ground turmeric, crushed ginger and garlic, and toss with the diced chicken; leave to marinate for 15 minutes.
- 2
Tip the cornflour over the marinated chicken and toss again to coat each piece lightly.
- 3
Heat the vegetable oil in a wide frying pan over a medium-high heat, add the chicken in a single layer and fry for 4-5 minutes on each side until deeply golden, crisp and cooked through with no pink remaining.
- 4
Lift the chicken out onto a plate lined with kitchen paper.
- 5
Add the curry leaves and dried red chillies to the hot oil and fry for 20 seconds until crisp.
- 6
Scatter the fried curry leaves and chillies over the chicken and toss together.
- 7
Serve hot with rice.
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