alkajena May 13, 2019

Like many other people, I too had a feeling that Tamil Food is all about Dosa and Idli, but while doing a series called #flavorsofregionalcooking in Instagram where me along with some of my blogger friends explore cuisine from a particular state, I came to know that Tamil cuisine has got wider spectrum and has got multiple regional influence on it’s food. You can check this informative article on Tamil Cuisine by my friend Sathiskumar Shanmugam here.

Now let me be honest and confess that though I have done a lot of south indian recipes I have never ever did an extensive research on south indian cuisine leave alone Tamil Cuisine. So this time when I got the opportunity to learn regional cooking , I jumped into gathering whatever information I can regarding the particular recipe what I will be cooking. 

The entire southern region of India including Tamilnadu is known for its range of spices which are exported to different nations. These spices are the real secret behind the incredible aroma and scrumptious taste of local dishes belonging to the state of Tamilnadu.

For all non-veg lovers like me , the epitome of southindian non veg food is this dish from Tamilnadu known as Chettinad chicken . You will be surprised to know chettinad is not a spice or cooking method , but a region in Tamilnadu ,an area which is dominated by the Chettiar community which brims with a clan of bankers, merchants and traders who are known for their voyages across the seas all across Asia and the Far- East and got home exotic varieties of spices .

The cuisine of Chettiar community is one the most flavourful and spiciest as well. They use certain spices like Marathi Moggu or Kapok Buds , black pepper and Kalpasi flowers that you may not find in other parts of the country. Black peppercorn and dry ginger are used to lend a hot character Use of freshly ground spices along with coconut and curry leaves make this cuisine stand apart. You can check the spice blend from this region Here.

Chettinad cuisine is known for the complexity of flavours. Most traditional dishes are loaded with pepper along with heavy use of local spices like star anise, kalpasi (stone flower) and maratti mokku (dried flower pods). freshly ground spices including cumin,  fenugreek, fennel, clove. The fiery base or gravy that adds depth to most of its curries is usually made with a combination of tomatoes, chillies, freshly ground spices, coconut, ginger and garlic and is reasonably hot.

Most curries are served with rice-based preparations because the mild taste of these accompaniments compliments the fierceness of the curries.

A lovely flavorsome, fiery chicken curry dish called Chettinad
Chicken curry made by toasting a number of spices with coconut and producing an aromatic masala is one of the most popular dishes from this region. The tanginess of tomatoes, the sweetness of the onions and cinnamon and the heat from red chillies, all of these together make this dish a treat for your senses.

Ingredients

  • 2 tbsp oil
  • 1 tsp poppy seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp black peppercorn
  • 3 dry red chillies
  • 3cm piece of cinnamon
  • 2 cardamom pods
  • 1 blade Mace
  • 1 star anise
  • 3 cloves
  • 1 to 2 kapok buds
  • 1 tsp stoneflower
  • 50g grated coconut
  • 1 tbsp ginger garlic paste
  • 10 curry leaves
  • 2 onions sliced finely
  • 2 tomatoes
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 500 gms chicken
  • salt to taste
  • handful of fresh coriander leaves, chopped
  1. Heat a heavy pan on a gentle heat and roast the poppy, coriander, cumin and fennel seeds, black peppercorns, dry red chillies, cinnamon, cardamom, mace, cloves , star anise ,kapok buds, stone flower until they release their aroma and then add coconut and fry for 3-4 minutes. Set aside to cool.
  2. Remove from the heat and transfer to a bowl and leave to cool.Once cooled, grind to a fine powder in a spice grinder.
  3. In a large pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown then add the ginger garlic paste and saute till the raw smell vanishes.
  4. Add the tomatoes, turmeric, salt and stir in the chilli powder and the ground spices and and fry for a minute before adding a splash of water. Cook till tomatoes become mushy and oil starts to separate from the masala.
  5. Add the chicken pieces, cover and leave to simmer on the lowest setting until it is tender about 25 minutes.
  6. Once the chicken is cooked through, add some fresh coriander leaves and serve.

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