We most often order this curry and I find it one fiery, delicious curry. This time I prepared it at home.
Chettinad curry is a classic Indian curry from Chettinad region of Tamil Nadu State in South India.
I usually prepare Saoji Chicken Curry, this is like our go-to curry whenever,we want to eat chicken. While making Chettinad Curry(CC) I found some basic preparations for both as same except for a few strong flavorful spices in CC like curry leaves, little more on dried red chillies, fennel seeds and the most aromatic of it all – Star Anise. I usually use this spice sparingly so, even for this curry I have taken just 1 petal of it.
The Spice – Star Anise |
Curry Leaves – another strong flavorful herb much needed in this recipe, can be added while dry roasting the spices and also while giving the final tadka.
I prepared this curry for pork slices (boneless). My husband had bought some Ribeye Pork chops and, I had a curiosity to cook atleast one of it with CC and so I did :).
I have also adopted the same method below for preparing Chettinad Chicken Curry .. The above (main) picture is that of CC made with Chicken.
While I’am clicking pictures, my daughter pings me asking, “Mamma take my picture too”. How can I say no to my lovely little munchkin. She is a great poser :). A lovely smile from her while I’am cooking, just adds more flavour… 🙂 :).
My method of preparing this curry is a bit different which, gave this gravy a smooth and thick texture..also, cooking it throughout in a cast iron skillet, adds to that lovely aroma and taste…
Marinated Pork Slices |
Relish it with Bun, Chapathi, Paratha or Rice…