This dish is inspired by the home cooking Chef Anand George enjoys in his home state of Kerala, an authentic, full-flavoured dish to recreate in your home too.


  • Dry roast spices:
    Desiccated coconut, fine – 150gms
    Fennel seeds – 2gms
    Curry leaves – 2gms
    Coriander powder– 8gms
    Turmeric powder – 2gms
    Kashmiri chilli powder – 5gms

  • Chicken thigh, boneless – 1.3kg (Cleaned and trimmed with each thigh cut into 2 pieces)

  • Oil – 50ml

  • Onions – 220gms

  • Cinnamon – 1gm

  • Green cardamom – 1gm

  • Cloves – 1gm

  • Bayleaf – 3pcs

  • Green chilli – 5gms

  • Curry leaves – 2gms

  • Ginger garlic paste – 30gms

  • Chicken stock – 1litre

  • Salt – 12gms

  • Coconut milk powder – 70gms

For tempering:

  • Coconut oil – 25ml
  • Ginger julienne – 10gms
  • Mustard seeds – 2gms
  • Curry leaves – 2gms
  • Madras onions, sliced – 40gms
  • Kashmiri chilli powder – 2gms
  • Garam masala powder – Keralan style – 2gms (base recipe)


1.  Dry roast the first set of ingredients on a low heat for 7-8 minutes and grind into a fine paste with 300ml of water.

2.  Slice the onions, slit the green chilli and blend the coconut milk powder with 150ml of water.

3.  Heat the oil in a pan. Add the cinnamon, cardamom, cloves and bay leaf and allow them to release their flavours into the oil. Add the green chilli and curry leaves and sauté for a minute. Now add the sliced onions and sauté  for another 12-15 minutes until the onions are light brown. Now add the ginger garlic paste. Stir it for a minute then add the stock, starting with 600ml and bringing to a boil. Add the ground coconut paste and salt and cook for another 15 minutes. Once the sauce thickens add the rest of the stock. Now add the chicken thigh and coconut milk and cook  for another 10-12minutes. Once the chicken is just done prepare for the tempering.

4. Heat the oil in a separate pan. Allow the mustard seeds to pop up and then add the sliced shallots and ginger and stir fry until golden brown. Add the curry leaves. Lower the heat and add the Kashmiri chilli powder and garam masala powder. Pour the tempering into the cooked chicken curry.

5. Check seasoning and serve hot.