Kerala-Style Chicken Curry | Christopher Kimball’s Milk Street

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Toasted spices produce a deeply, unexpectedly rich curry

Kerala-Style Chicken Curry

Appears in May-June 2021

1 hour

Kerala-Style Chicken Curry

Kerala-style chicken curry, also known as nadan khozi, is a classic dish from the southwestern coast of India. At APB Cook Studio in Mumbai, cooking instructor Anagha Nawathe taught us her version; this recipe is our adaptation. All the ingredients here—from the spices that form the flavor base, to the coconut milk for simmering the chicken, to the lime juice that brightens at the end—are bold and gutsy, yielding a curry that’s especially rich and intoxicatingly aromatic. Toasting the copious amount of spices is the first step in making the curry; this draws out the essential oils and heightens the spices’ flavors and fragrances. Serve with basmati rice.

6

Servings

Tip

Don’t cut back on the ground coriander. The ¼ cup—which is about two-thirds of a standard spice jar—may seem like too much, but coriander is an essential flavoring for the curry and the fineness of the powder helps thicken the sauce.

1 hour

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