Chicken Chettinad is a very common South Indian Chicken Curry originating from the Chettinad region of Tamil Nasy (South of India). The Chettinad cuisine is known for their spicy food. They use a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosa, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
This is the most well known curry that was a part of my weekend meal with a lot of other items made – not from the same region. I also made Punjabi Dum Aloo curry (Recipe) & Rajma Masala and paired it all with parathas and rice.
If you do try this dish, let me know your comments below 🙂