One of the most stunning regions within southern India undoubtedly is the state of Kerala. Most people I speak to who have visited always rave on about the scenic views, food, culture and the local people. My first trip and introduction to the Malyali community was at the age of 12 when I made a trip to travel with family and friends across the city. Ever since, I have been so many times to explore the city, cuisine and also by chance for a family wedding! I am always fascinated to see the varied communities within one region including Christians, Muslims and Hindus. For instance the Malyali Hindus have a unique cooking style with recipes and traditions which include religious practises that differ to the Christian and Muslim communities in Kerala. The prevalence of cooking fish, meat or poultry within the coastal region have come from the culinary influences of the Christian and Muslim families. A region renowned for its use of black pepper in curries and stir fried dishes much before chillies made an entrance into India. For me, delving into Syrian Christian cooking hold joyous memories as a young girl. I always turned to Mariam a lovely lady who left Kerala to join our family home years back but brought along with her an abundance of local knowledge and recipes that I have adored. This in its truest form is where my love for (and introduction to!) Kerala and its people began. She used to cook the most delicious Avial, potato curry and plenty of fish as well as meat curries given the proximity of Mumbai to the coast. She would share stories of her hometown and how they grew local veg, went fishing and ground spices. I could listen for ages and it is one of the reasons I thoroughly enjoy visiting Kerala even today. One of my favorite recipes in my book Indian Kitchen is a Malabar Chicken Biryani from this region; a recipe that celebrates some unsung heroes in a biryani with ingredients including coconut milk and black pepper to make up a delicious rice based dish. The uniqueness of recipes like this bring out the best in Indian food and I am always in awe to find so many diverse flavors that are part of this wonderful sub continent.

Last year I ate Perelan chicken during my travels and absolutely loved the flavors which reminded me of when Mariam cooked it. Most family homes I’ve eaten this dish at have cooked the chicken separately to the gravy although I prefer to make it all at the same time rather than in stages. Chicken Perelan has heat so tailor make the level of spice based on how much you prefer. I have added chillies at the end while tempering although you can omit that. Vinegar, curry leaves and fennel add so much more flavour to this dish. With coconut oil being a big food trend at the moment it would be something worth stocking up on for curries like these. They add lots of flavour and a gorgeous aroma too whilst complimenting spices such as mustard seeds and curry leaves. Serve with rice, parotta (paratha) or pathiri.