Chettinad Chicken Curry

For those living in Singapore, I think Chettinad (southern city of Tamil Nadu state) style chicken curry is not that uncommon. Just go down to Little India and you could easily get a Chettinad chicken fix (although not a lot of people have that kind of cravings...). If Murgh Makhni or Butter Chicken is the representative chicken curry dish from North India then, Chettinad Chicken Curry is the representateive chicken curry from the South? Yet, if one is asked to explain the flavor components of Chettinad chicken curry, it is very difficult because, every place has a totally different taste. For me, Murgh Makhni is easily identifiable -tomato sauce base, butter, cream, cardamom, garam masala, ginger and chicken tikka pieces. Chettinad chicken curry? -sometimes tomato-ey, sometimes coconut, sometimes saucy, sometimes chunky, sometimes quite spicy, sometimes.... the list goes on. Perhaps the process? -initial roasting of whole spices which is quite unique of Tamil Nadu curry techniques which yield in smokey overtones and that they use some amount of chilies. The photos taken are from Anjapar restaurant -a Chettinad restaurant in Race Course Rd. in Little India -this must be the real taste?


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