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Chicken Chettinad Curry | 28P, 10C and 5F


1. 3 Large Onions (Sliced)

2. 2 Tbsp Oil

3. 450g Chicken Breast (Cubed)

4. 1 Tbsp Ginger Garlic Paste

5. 1 Sprig Curry Leaves

6. 2 Tbsp Ammikal Chettinad Masala

7. Salt to taste


1. Shallow fry sliced onions until translucent.

2. Add ginger garlic paste and curry leaves and sauté for 3-4 mins on medium heat

3. Add Chicken and sauté for 3-4 mins on high heat

4. Mix the chettinad masala with 1/2 cup water to make a slurry, and add to the kadai

5. Cover and cook until chicken is done

*Calories mentioned for a serving of 100g Chicken.