indian

Chettinad Pepper Chicken with Coconut

This simmered dish pairs boneless chicken thigh, cut into bite-size pieces with grated coconut, unsweetened, cooked basmati rice and onion, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

40 g Protein

59 g Carbohydrates

28 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g boneless chicken thigh, cut into bite-size pieces 196 kcal
138g cooked basmati rice 179 kcal
20g grated coconut, unsweetened 132 kcal
73g onion, finely sliced 29 kcal
97g tomato, chopped 17 kcal
8g neutral oil 71 kcal
12g ginger-garlic paste 10 kcal
1.62 tsp (3g) black pepper, coarsely crushed 8 kcal
0.41 tsp (1g) fennel seeds 0 kcal
6g curry leaves 2 kcal
0.2 tsp (0g) turmeric powder 1 kcal
0.61 tsp (1g) salt 0 kcal

Cooking instructions

grated coconut
Toast grated coconut in a dry skillet over medium heat until light golden; transfer to a bowl.
neutral oilblack pepperfennel seedscurry leaves
Heat oil in the same skillet. Add black pepper, fennel seeds, and curry leaves; sizzle 20 seconds.
onionginger-garlic paste
Add onion and cook until browned at the edges, 5 to 7 minutes. Stir in ginger-garlic paste for 30 seconds.
boneless chicken thighturmeric powdersalt
Add chicken pieces, salt, and turmeric. Cook, stirring, until the chicken turns opaque, about 4 minutes.
boneless chicken thightomato
Add tomato and 1/3 cup water. Cover and simmer until chicken is cooked through and sauce thickens, 10 to 12 minutes.
grated coconut
Stir in the toasted coconut and cook 2 minutes. Rest 2 minutes, then serve warm.