Nadan Kozhi Roast (Kerala Chicken Roast)
Chicken slow cooked with caramelised onions and Kerala spices in coconut oil until the thick masala turns almost black.
- Time1 hr 10
- LevelMedium
- Costabout £3.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the chicken with the turmeric, lemon juice and half the salt. Leave for 15 minutes.
15 min - 2
Heat 3 tablespoons of the coconut oil in a large heavy pan. Add the fennel, cinnamon, cloves, cardamom and half the curry leaves for 20 seconds.
- 3
Add the onions with the remaining salt. Cook for 20 to 25 minutes over a medium heat, stirring, until deeply browned. Stir in the ginger and garlic paste and green chillies for 2 minutes.
25 min - 4
Add the tomatoes, chilli powder, coriander and pepper. Cook for 8 minutes until it forms a thick paste.
8 min - 5
Add the chicken and the water. Cover and cook on a low heat for 25 minutes, turning once, until the chicken is tender.
25 min - 6
Uncover, turn up the heat and cook for 8 to 10 minutes until the gravy is reduced to a dark, clinging masala. Stir in the garam masala.
10 min - 7
Heat the last spoon of coconut oil in a small pan and sizzle the remaining curry leaves for 10 seconds. Pour over the chicken. Serve with rice or Kerala parotta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.