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Member Recipe

Chicken Chettinad

Easy4 Servings
A lovely flavoursome chicken curry dish from South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent.

What you need to get


  • 1 Large Onion, diced

  • 2 Star anise

  • 4 Cloves

  • 1 Large pinch, Moutain Moss

  • 200g Veetee Mega Basmati

  • 4 Green cardamom seeds, de-husked & crushed

  • 4 Black cardamom seeds, de-husked & crushed

  • 1 Cinnamon stick

  • 15 Curry leaves

  • 1 tsp Turmeric

  • 1 tsp Garam masala

  • 1 tsp Handful Coriander, chopped

  • 2 Green chillies, diced

  • 4 Dried red chillies, seeds shaken out

  • 200g Chicken breast, cut in 2cm pieces

  • 500ml Chicken stock

  • 1 tsp Salt to taste

  • 2 tsp Garlic paste

  • 2 tsp Ginger paste

What you need to do


  1. Toast the spices in a little oil in a pan

  2. Add the rest of the ingredients to the pan

  3. Bring to a boil, reduce heat to the lowest setting and simmer, covered, for 15 minutes until the liquid has all been absorbed.

  4. Turn off the heat and fluff up with a fork to serve. Sprinkle with fresh coriander.


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Chicken Chettinad

Chicken Chettinad A lovely flavoursome chicken curry dish from South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent.

What you need to get


  • 1 Large Onion, diced

  • 2 Star anise

  • 4 Cloves

  • 1 Large pinch, Moutain Moss

  • 200g Veetee Mega Basmati

  • 4 Green cardamom seeds, de-husked & crushed

  • 4 Black cardamom seeds, de-husked & crushed

  • 1 Cinnamon stick

  • 15 Curry leaves

  • 1 tsp Turmeric

  • 1 tsp Garam masala

  • 1 tsp Handful Coriander, chopped

  • 2 Green chillies, diced

  • 4 Dried red chillies, seeds shaken out

  • 200g Chicken breast, cut in 2cm pieces

  • 500ml Chicken stock

  • 1 tsp Salt to taste

  • 2 tsp Garlic paste

  • 2 tsp Ginger paste

What you need to do


  1. Toast the spices in a little oil in a pan

  2. Add the rest of the ingredients to the pan

  3. Bring to a boil, reduce heat to the lowest setting and simmer, covered, for 15 minutes until the liquid has all been absorbed.

  4. Turn off the heat and fluff up with a fork to serve. Sprinkle with fresh coriander.