Nutari
Chettinad Chicken with Coconut
Chicken thighs braised in a rich spice paste of poppy seeds, coconut, and chilies, delivering bold Chettinad flavors.
405kcal
35gProtein
4gCarbs
30gFat
1.5gFibre
Ingredients
- 550g chicken thighs, cubed
- 100ml coconut milk
- 3 tbsp poppy seeds
- 3 tbsp desiccated coconut
- 2 onions, sliced
- 4 red chilies
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 3 tbsp coconut oil
- 1 tsp turmeric
- salt to taste
Method
- Soak poppy seeds and desiccated coconut in 50ml warm water for 5 minutes.
- Roast coriander seeds and black peppercorns in a dry pan for 1 minute; grind.
- Blend soaked poppy seed mix with roasted spices into a fine paste.
- Heat coconut oil; fry sliced onions until golden and set aside half.
- Add chicken and coat with spice paste; cook for 8 minutes, until no longer pink.
- Add coconut milk and reserved onions; simmer 10 minutes until chicken is tender and cooked through (74°C/165°F).
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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