Kattabomman Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - chicken
  • 4 - onions (medium size)
  • 1/2 cup - fresh coconut, grated
  • 1 tsp - fennel powder (saunf)
  • 4 - cardamom
  • 1/4 inch - cinnamon
  • 1 tsp - chillies powder
  • 2 tsp - cooking butter
  • Some curry leaves
  • Some coriander leaves, chopped
  • Salt to taste
  • (Please do not use any ginger or garlic)

How to Make Kattabomman Chicken

  • Heat 1 tsp of butter and deep fry the chopped onions.
  • Once done, reduce the flame and add grated coconut.
  • Fry for a while and add cardamom, cinnamon stick, chillies powder and fennel powder .
  • Remove from flame and allow it to cool for a while.
  • Grind this into a fine paste in a food processor.
  • Heat the remaining butter in a wok, put curry leaves and coriander leaves and then add the ground paste.
  • Add half the salt and saute for a while.
  • Add washed and diced chicken pieces with enough water for the chicken to cook.
  • Cook on a low flame till the chicken is done.
  • Add the rest of the salt and garnish with chopped coriander leaves.
  • You can adjust the spice by adding or reducing the chilli powder.