Chettinaad Chicken Kurma

Chicken pieces, tempered with mustard and cooked with yogurt and ground coconut This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Chicken, Coconut
Cuisine TamilNadu
Course Main Course Chicken
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chettinaad Chicken Kurma

  • 800 grams Chicken cut into 8 pieces
  • 10-12 cups Coconut scraped
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Mustard seeds
  • 3 medium Onions chopped
  • 6 Green chilli chopped
  • 10-12 leaves Curry leaves
  • 1/2 cup Yogurt
  • to taste Salt
  • 2 tablespoons Oil
  • 1/2 medium Fresh coriander leaves chopped bunch
  • 3 teaspoons Coriander powder


  1. Grind coconut to a smooth paste.Heat oil in a deep pan. Add cumin seeds, mustard seeds and chopped onions. Sauté till onions turn light golden.
  2. Add chopped green chillies, curry leaves and chicken and sauté for three to four minutes. Add yogurt, half a cup of water, salt and bring it to a boil.
  3. Cover and simmer for five minutes. 4.Add coconut to the chicken. Mix well and add chopped coriander leaves, coriander powder and cook till done.
  4. Serve hot.

Nutrition Info

Calories 5932
Carbohydrates 179.8
Protein 265.7
Fat 461.6
Other Fiber Fiber- 155.7gm