Kerala Pepper Chicken with Flatbread

Cook Time 1 hour

Servings 2-4


400g chicken thigh, boneless

1 onion blended into paste

1 tsp ginger garlic paste

1 tsp chilli powder

2 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala

1 tsp black pepper powder

1 tsp ground cinnamon 

3 cardamom crushed

1 tbsp malt vinegar

2 tbsp coconut oil

1 onion thinly sliced

20 curry leaves

1 tsp sugar

1 tsp salt

1 long red chilli


100g self-raising flour, plus extra for dusting

6 tbsp natural yogurt

1 tbsp coconut oil

pinch of salt


Fresh banana leaf


Blend all ingredients from onion to malt vinegar into a smooth paste.

On a large pan heat the coconut oil and sauté the sliced onion until slightly brown.

Add curry leaves and cook until fragrant.

Add curry paste and cook over low heat for 15-20 minutes until fragrant and the oil comes to the top.

Add chicken thigh and cook for another 10-15 minutes over medium heat until the chicken cooks through.

Remove from heat and garnish with coriander leaves.

For the flat bread, in a bowl mix flour, pinch of salt, yogurt and coconut oil until it forms a dough.

Rest the dough for 10 minutes, divide the dough into half and roll out each piece into 1/2 cm thickness. Cook for 3 minutes on each side until golden.




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