We’re certain that the world is thankful to India for introducing the scrumptious south Indian cuisine. The smell of crisp vadas, the sound of spluttering mustard seeds, the taste of piping-hot sambar made with fresh tamarind, and the touch of feather-soft idlis – reign the senses like none other.
Rooted in the culture and history, the cuisine boasts of ingredients that elevate the entire food experience and pulling the spotlight is the celebrated chettinad spices from Chettiar region of the Sivaganga district of southern Tamil Nadu state.
CURRYSOME FACT: “Chettinad” also means a social caste that specializes in the preparation of food. Chettinads are considered as master chefs who prepare food that reflects the excellence of people in Chennai/South India.
Blended well with flavourful local spices such as star anise, kalpasi (stone flower) and Marathi moggu (dried flower pods), are the freshly ground cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind, that create this spice bomb.
The almighty Chettinad is the ‘baap’ of spices – now we know why! We’ve been a fan ever since we tried the chettinad chicken at one of the oldest households of the community, folks who have been recreating the magic for generations. We were enamoured by the fine balance of flavours that the spice did not overpower. It was unbelievable but well, that’s the superiority of Indian cooking.
So, we came back home and spent hours and days at a stretch, curating that perfect chettinad masala that was authentic, traditional and spicy enough to be finger licking good!
The original curry paste for your quick but authentic south Indian meal spread is available for you on CURRYiT. It goes well with chicken, prawns, eggs and absolutely shines with soy or even rice for that perfect biryani you never imagined existed!
Keeping up with the traditional way of eating this one, delve into this age-old speciality with Dosa, Idli or Malabar paratha at the comfort of your own home. Your quick food solution without compromising on the authenticity of the meal, this chettinad masala is made in the kitchen (not factory) with no preservatives or artificial ingredients. All you have to do is heat a pan, add half a jar of Chettinad curry paste with water, stir it well and add marinated chicken and cook it until it comes to boil.
CURRYiT packs this intense flavour and deep aroma in a jar, air tight. Just add the fresh chettinad curry paste in kadhai and meat it up with Mutton, Prawns, Eggs or go green with Jackfruit, Soya Chaap, Paneer.
How to use Chettinad chicken this weekend-
Add 180ml (1 teacup) water and bring it to boil (AVOID ADDING EXCESS WATER)
Add 500g boiled chicken. Cover and cook on sim for 8-9 mins
Serve with a dash of lime. Adjust salt to taste
Serve hot & indulge in the real good taste.