‘Chicken Chicken’ or chettinad style chicken curry is a iconic dish from the Chettinad region of Tamil Nadu, India. This classic dish is uniquely fragrant and wonderfully spicy. Traditionally, an assortment of aromatic spices are roasted and ground to paste which when is added to the curry towards the second half of the cooking process. There are several variations as to the preparation of this dish, however, to get an authentic flavor and taste the ingredients for the flavorful ‘chettinad masala’ (how to make Chettinad Masala) should not be compromised. Traditionally the spices are roasted and ground to a paste at the time of cooking the curry. But at times this masala can also be dry roasted, ground to a powder and stored in an air-tight container for later use. In that case, adequate care has to be taken to store the spice-mix so that its aroma remains intact. At the time of cooking, desired quantity of spice-mix should be mixed with little water to form the spice paste and then used as required. I have tried both ways and believe me results are always awesome.
So this Sunday lunch, try out this delicious, aromatic, spicy chicken curry with steamed rice, paratha or naan.