Chettinadu Chicken by Amarnath Prabhakar - http://food-advisor.blogspot.com/

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. The recipe for one of the very popular dishes of this region is below

Chettinadu Chicken Ingredients:

1 Chicken

1 tsp Turmeric powder

1 tsp Cayenne pepper

3/4 Inch piece ginger

1 tsp Ground coriander

6 Curry leaves

2 Onions

2 Garlic pods

Black peppercorns

2 Ounces Kurumulaku

2 tbsp Vegetable oil

3/4 Cup peeled and chopped tomatoes

Salt to taste

Cooking Instructions:

- Chop the chicken into pieces.

- Fry chopped onions, ginger and garlic in the vegetable oil.

- Add remaining spices and fry for a few minutes.

- Add tomato pieces and salt. Fry for another 5 minutes.

- Add chicken pieces and mix well to coat them with the gravy.

- Put the lid and simmer the contents for about half an hour.

- The mixture would turn almost dry. Occasionally add a little water if required.

- Chettinad chicken is ready to serve.

For more such recipes from chettinadu region visit http://chettinadufood.blogspot.com/

About the Author

I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live. I live for food!!! I also love goin on long rides and drives, love my wife, my life, my friends and family, you'll see more of me!!!