The tropical flavors of South India are captured in this zesty sauce from the Chettinad region, near Madras. Deep flavors of black pepper and coriander are balanced with aromatic coconut milk and curry leaves. Make your own authentic Chettinad Chicken or enjoy with lamb, pork or vegetables. Simmer with chicken, meat, seafood, tofu or vegetables for a quick delicious curry. Spoon over Rice or Noodles, use as a marinade, or mix into soups.
Maya Kaimal is an authority on Indian food and an author of two cookbooks: "Curried Favors" and "Savoring the Spice Coast of India".
Continental United States
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