Here’s a classic and much-loved dish from Kerala, using juicy chicken thighs. This very recipe was featured by Anand George in one of his Chef’s Cooking Experiences at Purple Poppadom a few years ago. Our picture shows pepper growing in Kerala, be sure to always use peppercorns in this dish, not pre-powered.


  • Chicken thigh boneless – 800 gms
  • Oil – 30 ml
  • Bay leaves – 2 pcs
  • Cloves – 3 pcs
  • Cinnamon – 1-inch piece
  • Cardamom – 4 pcs
  • Onions – 800 gms
  • Green chili – 5 gms
  • Ginger – 15 gms
  • Ginger garlic paste – 30 gms
  • Fennel seeds – 2 gms
  • Coriander powder – 10 gms
  • Curry powder – 10 gms
  • Turmeric powder – 4 gms
  • Garam masala powder – 4 gms
  • Tomatoes – 200 gms
  • Salt – 12 gms
  • Curry leaves – 5 gms
  • Water – 100 ml
  • Black peppercorns crushed – 10 gm

Method 1. Slice the onions and chop the tomatoes. 2. Clean, trim the chicken thighs and cut into small cubes. 3. Heat the oil in a thick bottom pan then add the cloves, cinnamon, cardamom and bay leaves leaves and allow the spices to release flavour into the oil without browning.  Lower the heat then add the coriander powder, curry powder, crushed peppercorns, turmeric powder, salt and stir it for a minute 4. Add the sliced onions, ginger and green chilli and sauté it for ten minutes then add the ginger-garlic paste, fennel seeds and sauté for a further five minutes.  Mix in the chopped tomatoes, curry leaves, and cook it for a while. 5. Now mix in the chicken cubes and sauté it for five minutes, add 100 ml of water and allow the chicken to cook and stir frequently. 6. Cook the chicken until it is almost cooked then add in the garam masala powder and cook for a further couple of minutes until the chicken is fully cooked. Check the seasoning and serve hot.