Hi, Ray here again.
The weekend has rolled around again which means that it is curry time again. I’ve noticed that the Curry Focus website gets quite a few visitors looking for Chettinad chicken curry recipes and decided to try out the version of the Chettinad chicken curry recipe that is among the chicken curry recipes on the website.
I did a search on Google and found out that Chettinad is a region in the Tamil Nadu state that is located in the south of India. And the search results said that Chettinad was known for its cuisine.
There are a lot of ingredients in this chicken curry and I had to pick up a few things when I was doing my weekly shop.
The first thing that I had to do on Sunday afternoon was to dry roast the seeds, cinnamon and coconut. All went well.
I made a paste out of the dry roasted ingredients with some water. I took out the cinnamon stick because there is no way that my food processor can cope with smashing that up. Maybe I should have used my spice grinder on the cinnamon, but too late now.
The actual cooking was pretty straightforward. The recipe that I was following said to add 1 cup of water before cooking the curry for 20 minutes. But this left a lot of liquid at the end so I’ve adjusted the recipe to say to add only 1/2 cup of water, with a note to add more water if the curry becomes too dry.
Cooking the curry did not create and problems and, before too long, I was serving up the Chettinad chicken curry on basmati rice with a sprinkling of coriander (cilantro) as a garnish.
And how was this chicken curry? Well, not very good. The chicken was well-cooked and the curry was spicy hot, but generally, the curry did not have much of a taste and the sauce was way too runny. Nobody really liked the curry and it received a disappointing taster score of 6 out of 10.
If Chettinad is a region renowned for its cuisine, there must be better chicken curry recipes than this one.