Chettinad Chicken and Mushroom Curry
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
- 400 g chestnut mushrooms, sliced
- 30 g desiccated coconut
- 3 dried red chillies
- 1 onion, finely sliced
- 1 tsp fennel seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 241 kcal
- Protein
- 18.4 g
- Carbohydrate
- 7 g
- of which sugars
- 4.4 g
- Fat
- 15.2 g
- of which saturates
- 10.5 g
- Fibre
- 2.8 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut and dried red chillies for 2 minutes until golden, then blitz with a splash of water to a paste.
- 2
Heat the coconut oil in a pan, add the fennel seeds and sliced onion, and fry for 7 minutes until softened.
- 3
Add the diced chicken and cook for 7-8 minutes, stirring, until sealed with no pink remaining.
- 4
Add the curry leaves and ground turmeric, then add the mushrooms and fry for 5-6 minutes until they release their liquid and start to brown.
- 5
Stir in the coconut-chilli paste and 100ml water, and simmer for 5 minutes until thickened.
- 6
Serve hot with rice.
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