20-Min Chettinad Chicken Skillet
Spiced, saucy chicken cooked fast in one pan with coconut, peppers, and warm spices. Tastes like the real deal—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium red onion, sliced thin
- 1 large red bell pepper, diced
- ¾ cup unsweetened coconut milk
- 3 tbsp chettinad spice paste (or curry paste: 2 tbsp chili powder, 1 tbsp coriander, 1 tsp black pepper, 1 tsp cumin, 1 tsp turmeric, minced ginger-garlic)
- 1 medium tomato, diced (or 1/2 cup canned crushed tomato)
- ¼ cup fresh curry leaves (or cilantro), roughly chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add chicken, season with salt and pepper. Sear without stirring for 3 minutes until edges start to brown.
- 3
Stir in onion and bell pepper. Cook 2 minutes until just softened and fragrant.
- 4
Add chettinad spice paste and tomato. Stir to coat, cooking 1 minute until the spices bloom and smell rich.
- 5
Pour in coconut milk. Simmer uncovered for 6–8 minutes until sauce thickens and chicken is cooked through.
- 6
Finish with curry leaves and a squeeze of fresh lemon juice. Taste and adjust salt.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or spatula
- measuring spoons
- measuring cups
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