Chicken Chattinad

 From the Tamil Naddu region of India, hails a rather unique chicken curry that has become quite a family favorite over the course of these past few months. The southernmost region of India utilizes a bevy of spices and aeromatics that are less ubiquitous than the typical spice blends that we are more familiar with in the west, like garam masala. The Chattinad masala which flavors this particular curry utilizes a blend of some of the more recognizable spices, like cumin and coriander, but features other flavor sources that one might not expect from an Indian spice blend here in the states, such as dried coconut flakes, as well as fennel and poppy seeds, all of which have to be lightly toasted beforehand. This combined with a dry red chili gives the Chattinad masala a rather distinct flavor from the Garam Masala we’re all used to, the dried coconut flakes in particular almost evoke an almost Thai-esque flavor profile. Chattinad gravies (people like to call curries “gravies”) are also characterized by their thickness and creaminess, and marinating the chicken in a yogurt beforehand for a few hours with some of the requisite Kashmiri chili powder alongside some turmeric, salt, and pepper helps ensure that the desired texture can be attained. Although I do think thinning the gravy with water can be a little detrimental as going too far can make the curry a bit tepid. I still have much to learn, but this is an eternal favorite that I’ll be sure to keep on the menu.