Chettinad Chicken Bites With Red Pepper Salsa Recipe

Name: Chettinad Chicken Bites With Red Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs skinless chicken breasts, cut into mini fillets; 1 tablespoon thick low-fat yogurt; 1 tablespoon madras curry paste; ½ teaspoon black pepper, coarsely ground; 10 curry leaves (optional); 1 tablespoon desiccated coconut; ¼ teaspoon mustard seeds; 3 ounces red peppers, sliced; 1 tablespoon fresh ginger, sliced; 2 ounces red onions, sliced; 1 lemon, juice; of fresh mint, for garnish; cooking spray (3 sprays of 1-cal ); salt

Servings: persons

1 14 lbs skinless chicken breasts, cut into mini fillets
1 tablespoon thick low-fat yogurt
1 tablespoon madras curry paste
½ teaspoon black pepper, coarsely ground
10 curry leaves (optional)
1 tablespoon desiccated coconut
¼ teaspoon mustard seeds
3 ounces red peppers, sliced
1 tablespoon fresh ginger, sliced
2 ounces red onions, sliced
1 lemon, juice
of fresh mint, for garnish
cooking spray (3 sprays of 1-cal )
salt

1
In a bowl, marinate the chicken with Madras paste and yoghurt.
2
Remove the chicken from the marinade.
3
(For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
4
In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
5
Alternatively cook the chicken on a hot griddle pan or bbq.
6
Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds.
7
Once they start popping, add the red onions and black pepper.
8
After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using).
9
Sprinkle in some water if the mixture starts to stick.
10
Stir-fry for 2 minutes Check the seasoning and add salt if required.
11
Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 14 lbs skinless chicken breasts, cut into mini fillets, 1 tablespoon thick low-fat yogurt, 1 tablespoon madras curry paste, ½ teaspoon black pepper, coarsely ground, and more.

Yes, Chettinad Chicken Bites With Red Pepper Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chettinad Chicken Bites With Red Pepper Salsa

How did you like this recipe?

Frequently Asked Questions