Recipe by SUSMITA
"I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side."
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2 1/4 pounds
skinless, boneless chicken breast, cut into bite-sized chunks
salt to taste
whole black peppercorns
green chile peppers, chopped
fresh curry leaves
chopped fresh tomatoes
My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I didn't have whole peppercorns on hand, so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe!
Turned out great! Amazing combination of flavours.
I found it bland compared to the real Chicken Chettinad. Need to add, cloves, red chili powder, scraped/grated coconut and increase the curry leaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 358
** Calories from Fat: 139
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