Quote:
Originally Posted by Onism.
I really like how you posted the history of the dish as well, such as where it originated. I would try this if I had others to try it with me, or if I reduce the ingredients to serve just me. 
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Dez, I think it would be better if you kept the quantities and had it next day, by which time the chettinad chicken would taste twice as good because time allows the flavours to marry. Then you freeze down the rest for a rainy day.
Quote:
Originally Posted by ~Abibliophobe~
I agree that it is cool that you added the history of the dish. This is something I'd love to try.
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I always look for the history of a recipe, but also I'm a stickler for facts. That chettinad chicken taste even better the next day, and if you can find a good Asian grocery store, so much the better. While I was sat with a list of spices, the proprietor's wife gave me a glass of lovely mint tea - and this hospitality is indicative of Asian grocery shops - they like making their customers feel appreciated and want to keep your custom.