Besides being breathtakingly gorgeous, God’s own country Kerala is also a hotspot for foodies who are fond of flavours and folklore. Kerala’s cuisine goes back thousands of years. Millions of recipes conceived and lost in the annals of time, and millions adapted and evolved over time to suit the local palate. Kerala’s love for seasonal produce, indigenous spices is no strange fiction. Simplesnacks like banana and jackfruit chips are proof. But as you dig deeper, you will realise how complex and layered it gets. Being a coastal state, Kerala has a many mean fish preparations to boast about, but their meaty delicacies are not far behind either.  

O by Tamara, a popular restaurant in Kerala share their popular Kozhi Idicchu Thalichaathu, or Kerala Spiced Pound Chicken.  

It is easy, quick and screams indulgence, the Kerala style.

For this recipe by Chef Suresh Kumar, you’ll need:  


Chicken - 200 gms

Small onion - 50 gms

Garlic - 25 gms

Ginger - 25 gms

Green chilli - 5 nos

Curry leaves - 1 spring

Coconut oil - 2 tbsp

Crushed pepper - 1/2 tsp

Garam masala - 1/2 tsp

Lemon juice - 1 tsp

Dry red chilli - 2 nos


 1. First of all, you need to crush the chicken and keep it aside. Now crush onions, ginger, garlic, green chilli, curry leaves with enough salt.

2. Shallow fry them.  

2. Next, heat a pan and pour coconut oil. Throw in some mustard seeds and let it splutter. Then add chopped small onion, curry leaves and dried chillies and sauté well. Now add the fried chicken to it. Cook well.

3. Now it’s time for more masalas. Add garam masala, crushed pepper, lemon juice and enough salt and mix everything very well.

4. Fry for about 2 minutes. Serve hot.