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Chettinad Chicken Curry

Chettinad Chicken Curry

4.5rating out of 5

(6793 reviews from our customers)

Prep Time

35 min



Hailing from Tamil Nadu, this spicy chicken curry packs in plenty of flavour! Serve with fluffy coriander naan and basmati rice, and transport your tastebuds to South India with every bite.

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
2 garlic cloves
15g fresh root ginger
British Chicken thigh fillets x4 2
320g chicken thighs
1 tsp cumin seeds
5g coriander
100g basmati rice
mini naan
2 mini coriander naans †
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
1/2 tsp ground turmeric
green chilli
1 green chilli
Yellow mustard seeds
3.8g yellow mustard seeds †
1 tomato paste sachet (16g)
cracked black pepper
5g cracked black pepper
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 15g fresh root ginger
  • 320g British chicken thighs
  • 1 tsp cumin seeds
  • 5g coriander
  • 100g basmati rice
  • 2 mini garlic & coriander naans<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1/2 tsp ground turmeric
  • 1 green chilli
  • 3.8g yellow mustard seeds<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 2.5g cracked black pepper
Typical Values per 100g per serving
Energy 793 kJ
188 kcal
2717 kJ
645 kcal
of which saturates
5.2 g
1.3 g
17.8 g
4.5 g
of which sugars
22.6 g
1.9 g
77.4 g
6.4 g
Fibre 1.3 g 4.6 g
Protein 12.7 g 43.4 g
Salt 0.85 g 2.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
320g British chicken thighs
chicken thigh meat (100%)
1 tsp cumin seeds
cumin seeds
5g coriander
coriander (100%)
100g basmati rice
basmati rice (100%)
2 mini garlic & coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate, milk powder, garlic flavouring
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1/2 tsp ground turmeric
1 green chilli
green finger chillies (100%)
3.8g yellow mustard seeds
yellow mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
1 tomato paste sachet (16g)
2.5g cracked black pepper
black pepper
  • Allergens highlighted by † (milk, gluten, celery, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chettinad Chicken Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 (this is to warm your naans later – alternatively, you can just pop them in the toaster)

Peel and finely slice the brown onion[s]

Peel and finely dice (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

2 Chettinad Chicken Curry

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Roughly chop the coriander, including the stalks

3 Chettinad Chicken Curry

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

4 Chettinad Chicken Curry

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add the yellow mustard seeds and cumin seeds to the pan and cook for 1 min or until they start to pop

Add the sliced onions with a pinch of salt and cook for 3-4 min or until the onions are starting to soften

5 Chettinad Chicken Curry

Boil a kettle

Once the onions have softened, add the ground turmeric and tomato paste and cook for 5-6 min further or until the onions have caramelised

Meanwhile, cut the chicken thighs into bite-sized pieces

Dissolve 1/2 [1] Knorr chicken stock cube in 200ml [400ml] boiled water

6 Chettinad Chicken Curry

Once the onions have caramelised, add the chopped garlic, ginger, chilli halves (can't handle the heat? Go easy!) and cracked black pepper and cook for 30 secs or until fragrant

Add the chopped chicken thighs and chicken stock and cook for 8-10 min or until the chicken is cooked through (no pink meat!), and the sauce has thickened – this is your Chettinad chicken curry

7 Chettinad Chicken Curry

While the chicken is cooking, put the mini coriander naans on a baking tray and put into the oven for 5 min or until they are hot

Tip: For a little extra indulgence, butter the hot naans once they are out of the oven


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Garnish the Chettinad chicken curry with the chopped coriander, and serve it with the cooked rice and coriander naans to the side


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