This is a rustic chicken dish made by the Gowda community from Mysore. They were mostly farmers and their cuisine centred around their livestock and all the things they grew. Chicken is slow-cooked with a paste made from black pepper, fennel and cloves, along with onion and coconut.

Traditionally it’s somewhere between a soup and a stew, and it’s eaten with ‘Ragi mudde’ (finger millet balls). Our version is thicker, and pairs beautifully with rice or bread. But you can add water while reheating instead, if you find you’re craving soup in these colder months.

Ingredients - chicken thighs (boneless), onion, tomato, ginger, garlic, fennel seeds, black pepper, coriander seeds, cloves, cinnamon stick, cumin, green chillies, fresh coconut, turmeric powder, salt, sunflower oil.