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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
300 kcal 2000 kcal
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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

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

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