Nutrition
Puttu Chicken Curry
Actress Rashmika Mandanna shares her recipe of authentic Puttu Chicken Curry that is made from chicken breasts and layered with spices and grated coconut. Read on!
Puttu Chicken Curry - Full Recipe
3
serves160.5
K calories20
minutes5/10
simplicity
Easy Steps
01Wash the chicken breast well, season with salt and pepper powder and cook in little water until it’s cooked.
02Remove the cooked chicken from water and cut it into small pieces. Heat oil in a heavy-bottomed pan, add the chopped onions and green chillies. When it turns golden brown, add the chopped tomato and salt. Cook until the tomato becomes soft.
03Add crushed peppercorns, red chilli powder and coriander powder, and mix well.
04Now add a tablespoon of water and cook for a minute.
- Chicken breasts: 200 grams
- Finely chopped tomatoes: 2
- Finely chopped onions: 2
- Coconut oil: 1 tablespoon
- Curry leaves: 10
- Rice flour: 1/2 cup
- Red chilli powder: 2 tbsp
- Green chillies stit: 3
- Coriander powder (Dhania): 1 tbsp
- Fresh grated coconut: 3/4 cup
Add the cooked chicken pieces to the mixture along with the water in which the chicken was cooked.
06Continue to cook and let the masala turn dry completely. Garnish with a few curry leaves and set aside to cool.
07Mix puttu flour with a little salt, until it is combined well. Add a little water at a time and mix the flour. Keep mixing until the puttu mixture has the consistency of breadcrumbs.
08Bring water to a boil in a puttu maker.
09Add a layer of freshly grated coconut in the puttu maker, spoon in the chicken masala mix, then add the puttu flour.
10If using the cylindrical puttu maker, repeat the step until the cylindrical tube fills up till the top.
11Steam for about 9 to 11 minutes.
12Remove the puttu tube from the steamer and scoop out the puttu onto a plate. Your puttu is now ready!

Nutritive Value
- Carbohydrates: 27.6g
- Protein: 3.3g
- Fat: 10.8g
- Fibre: 4.5g
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