Chettinad Duck Curry (Nattu Vaathu Kuzhambu)
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.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 duck legs
- 2 onion, finely sliced
- 40 g desiccated coconut
- 4 dried red chillies
- 1 tsp fennel seeds
- 15 g fresh ginger
- 5 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 665 kcal
- Protein
- 37.1 g
- Carbohydrate
- 8.9 g
- of which sugars
- 5.1 g
- Fat
- 53.3 g
- of which saturates
- 24 g
- Fibre
- 3.3 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the duck legs in a large pan with the ground turmeric and enough water to cover; bring to the boil, then cover and simmer for 35 minutes until almost tender. Drain, reserving a little of the liquid, and shred the meat off the bone.
- 2
Dry-roast the desiccated coconut, dried red chillies and fennel seeds for 2-3 minutes until golden, then blitz with a splash of water to a paste.
- 3
Heat the coconut oil in a wide pan, add the sliced onion and fry for 8 minutes until golden.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 5
Stir in the coconut-spice paste, then add the shredded duck and a splash of the reserved cooking liquid, and simmer for 10-12 minutes until the sauce thickens and coats the duck.
- 6
Taste and adjust the seasoning.
- 7
Serve hot with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.