|Kerala, Land of Coconuts|
Talk about a recipe that lives it to its name! This glorious chicken dish perfumes the house with a wonderful aroma of spices—ginger, curry, cloves and cinnamon. And then, when you bring it to the table and serve it over some cardamom-scented Basmati rice, it proves to be as delicious a taste as it is an aroma. Its Indian pedigree is fascinating. It comes from Kerala, the state that’s almost at the tip of the Indian sub-continent. From the look of it, Kerala lives up to its name, which means “Land of Coconuts”. Kochi, formerly known as Cochin, is its capital and there you’ll find this dish’s creator and her eponymous cooking school. Nimmy Paul is her name and her background is as complex as India itself.