Kerala-Style Chicken (Nadan Khozi Curry) Recipe

Name: Kerala-Style Chicken (Nadan Khozi Curry) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs, split into drumsticks and thighs; 1 teaspoon turmeric powder; 2 teaspoons coriander seeds; 1 teaspoon fennel seeds; 1 dry bay leaf; 1 inch peice cinnamon; 6 peppercorns; 2 white cardamon pods; 2 whole red chillies or 1 tablespoon red chilli powder; 1 1/2 tablespoon coconut oil; 1 teaspoon whole black mustard seeds; 10 curry leaves; 1 medium onion chopped fine (about 1 cup); 1 medium clove garlic, minced (about 1 teaspoon); 1 teaspoon grated ginger; 1 cup coconut milk; Kosher salt

Servings: persons

4 chicken legs, split into drumsticks and thighs
1 teaspoon turmeric powder
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 dry bay leaf
1 inch peice cinnamon
6 peppercorns
2 white cardamon pods
2 whole red chillies or 1 tablespoon red chilli powder
1 1/2 tablespoon coconut oil
1 teaspoon whole black mustard seeds
10 curry leaves
1 medium onion chopped fine (about 1 cup)
1 medium clove garlic, minced (about 1 teaspoon)
1 teaspoon grated ginger
1 cup coconut milk
Kosher salt

1
Rub the chicken pieces in turmeric powder and seat aside. Heat the cast iron skillet over medium heat until hot. Add coriander seeds, fennel seeds, bay leaf, cinnamon, peppercorns, cardamon, and red chillies. (if you're using the red chili powder, do not add it now). Cook, stirring constantly, until the spices are fragrant, a few minutes. Transfer to a plate and allow to cool. Transfer to a spice blender (along with chili powder if using) and blend until powdered.
2
Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Stand away and add mustard seeds and curry leaves. Cook, stirring, until fragrant, about 30 seconds. Add onion, ginger, and garlic and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the ground spices and stir vigorously. Add the chicken pieces and cook until lightly browned, stirring occasionally, about 5 minutes total. Add the coconut milk and salt. Bring to a simmer, reduce heat to low, cover, and cook until chicken is cooked through, about 20 minutes. Serve hot with roti or white rice.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 chicken legs, split into drumsticks and thighs, 1 teaspoon turmeric powder, 2 teaspoons coriander seeds, 1 teaspoon fennel seeds, and more.

Yes, Kerala-Style Chicken (Nadan Khozi Curry) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!