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Kozhi Roast/ Kerala style chicken roast

prajusha p
0 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Kozhi Roast/ Kerala style chicken roast RECIPE

This dish is prepared by marinating the chicken in spices and coconut milk, which is then fried in coconut oil. The addition of coconut milk lends a flavour that makes a mouthwatering chicken roast. This is a must try dish which can be served during special occasions.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Kerala
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. chicken (boneless) - 250 gms
  2. turmeric powder - 2 tsp
  3. Kashmiri red chilly powder- 1 tbsp
  4. coriander powder - 2 tsp
  5. coconut milk (thick) - 1/4 cup
  6. Cloves- 3
  7. cinnamon - a small piece
  8. cardamom - 1
  9. garlic (chopped)- 1 tsp
  10. ginger (chopped)- 1/2 tsp
  11. Green chillies (slit lengthwise)- 3
  12. onion (chopped)- 1
  13. tomato (chopped)- 1
  14. chicken stock- 1/4 cup
  15. Cocnut bits- 1/2 tsp
  16. Fennel seeds (powdered)- 1/4 tsp
  17. Curry leaves - 2 sprigs
  18. salt to taste
  19. coconut oil - to fry


  1. To marinate, take a bowl, mix 1 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, 3 tbsp coconut milk, salt and add chicken pieces to it. Mix this well with your hands and marinate it in the fridge for 30 minutes.
  2. Heat coconut oil in a pan, fry the chicken pieces and curry leaves. Take another pan, heat 2 tbsp oil (use the same oil used to fry the chicken) add in clove, cinnamon, cardamom, once the aroma develops add the coconut bits to it.
  3. Next, add garlic, ginger, green chillies, chopped onions and saute well. Once the onion turns brown in colour, add the tomatoes, then add chilli powder, coriander powder, turmeric powder. Pour in a little water and stir well.
  4. To avoid the spices being burnt, pour in the chicken stock and let it boil. Then add in the fried chicken pieces, mix well so that the meat is coated well with the masala. Pour in the remaining coconut milk and stir well.
  5. Finally add in the fennel seeds powder and cook on a low flame till it becomes dry.
  6. Garnish with fried curry leaves and serve with rice as a side dish.

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Daman Bedi
Daman Bedi   Nov-21-2015

Saving the recipe and shall try it for sure. Looks interesting.

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