Chicken Madras vs Chettinad Chicken: A Guide to South Indian Curries

Walk into almost any Indian restaurant in London and you will find a chicken Madras on the menu. Fewer places cook a proper Chettinad, and fewer still serve the coconut-rich curries of Kerala. At Meghna Grill on Boundary Road, St John’s Wood, we cook all three — so here is our simple guide to the South Indian curries on our menu.

What is a Madras curry?

Madras is the old name for Chennai, the capital of Tamil Nadu. In British Indian restaurants, a Madras curry has come to mean a hot, red curry with a deep chilli kick. Ours is built on red chilli, tomato and tamarind, which gives it heat and a gentle sourness that keeps you going back for more.

Chicken Madras is the most popular choice. Our Madras Chicken Curry uses boneless chicken in that fiery red chilli, tomato and tamarind gravy. We also cook Madras Lamb Curry, Madras Prawn Curry, and Madras Paneer or Veg Curry for vegetarians.

Choose a Madras if: you like a hot, tangy, tomato-based curry with plenty of chilli.

What is a Chettinad curry?

Chettinad is a region in the south of Tamil Nadu, famous for one of India’s boldest and most aromatic cuisines. A Chettinad curry gets its flavour from whole spices that are dry-roasted and ground — black pepper, fennel, cumin, coriander, cinnamon and dried red chilli — with fresh curry leaves.

The result is darker and earthier than a Madras. The heat comes from black pepper as much as from chilli, so it warms rather than burns. Our Chettinad Chicken Curry is simmered in a dark, peppery gravy of roasted whole spices. If you like lamb, the Chettinad Lamb Curry (lamb chettinad) is one of the richest dishes on our menu, and there is a Chettinad Prawn Curry, Chettinad Paneer Curry and Chettinad Veg Curry too.

Choose a Chettinad if: you love deep, roasted, peppery flavours and want something more aromatic than a standard curry.

What makes a Kerala curry different?

Kerala, on India’s south-west coast, cooks with coconut, curry leaves, ginger and fresh seafood. Its curries are often milder, creamier and fragrant rather than fiery.

• Lamb Stew — a delicate curry of lamb with ginger and coconut milk, rich and fragrant.
• Salmon Moiley — pan-roasted salmon in a coconut and mustard sauce.
• Malabar Meen Kulambu — fish simmered in a creamy coconut and tamarind gravy with onions and spices.
• Lamb Kulambu — lamb cooked with shallots, ginger, garlic and coconut.

Choose a Kerala-style curry if: you prefer something creamy and fragrant, or you are sharing with someone who doesn’t like too much heat.

Madras vs Chettinad vs Kerala at a glance

• Madras: red chilli, tomato and tamarind. Hot and tangy.
• Chettinad: roasted whole spices, black pepper and curry leaves. Dark, aromatic and peppery.
• Kerala: coconut, ginger and curry leaves. Creamy, fragrant and milder.

What to eat with South Indian curry

South Indian curries are best with plain rice or pulao rice, but they are also brilliant with a crisp dosa or a plain or ghee dosa for scooping. Add a Sambar or Dal Fry on the side for a full South Indian meal.

Every dish can be made milder or hotter — just ask your server.

Try them in St John’s Wood

Meghna Grill has been cooking Indian food at 113 Boundary Road, St John’s Wood, since 1964. You can see every curry with prices on our full menu, find the right wine or beer on our drinks list, or order a Madras or Chettinad for delivery across NW8.

Prefer something milder? Read our guide to butter chicken vs chicken tikka masala.