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!

By Dr. Lakshmi K

23 Nov 2020

Puttu Chicken Curry - Full Recipe

3
serves
160.5
K calories
20
minutes
5/10
simplicity

Easy Steps

Wash the chicken breast well, season with salt and pepper powder and cook in little water until it’s cooked.

Remove 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.

Add crushed peppercorns, red chilli powder and coriander powder, and mix well.

Now add a tablespoon of water and cook for a minute.

Ingredients List

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.

Continue to cook and let the masala turn dry completely. Garnish with a few curry leaves and set aside to cool.

Mix 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.

Bring water to a boil in a puttu maker.

Add a layer of freshly grated coconut in the puttu maker, spoon in the chicken masala mix, then add the puttu flour.

If using the cylindrical puttu maker, repeat the step until the cylindrical tube fills up till the top.

Steam for about 9 to 11 minutes.

Remove the puttu tube from the steamer and scoop out the puttu onto a plate. Your puttu is now ready!