Kerala-Style Chicken (Nadan Khozi Curry)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	3%	47%
fat	0%	3%
aromatics	2%	17%
salt	0%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

7200 g	4 chicken legs, split into drumsticks and thighs
2 g	1 teaspoon turmeric powder
4 g	2 teaspoons coriander seeds
2 g	1 teaspoon fennel seeds
1 g	1 dry bay leaf
	1-inch piece cinnamon
	6 peppercorns
	2 white cardamon pods
	2 whole red chiles or 1 tablespoon red chilli powder
20 g	1 1/2 tablespoon coconut oil
4 g	1 teaspoon whole black mustard seeds
	10 curry leaves
150 g	1 medium onion chopped fine (about 1 cup)
3 g	1 medium clove garlic, minced (about 1 teaspoon)
2 g	1 teaspoon grated ginger
226 g	1 cup coconut milk
	Kosher salt

Method: 2 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Questions about ingredients:When substituting dried curry leaf for fresh, what is the proper ratio to use? When you add the mustard seeds to the frying pan and they don't split open and pop, what does that mean? Is the oil not hot enough? Are the seeds too old” — a cook

“Another incredible recipe of yours! I've cooked a number of Julie Sahni and Madhur Jaffrey recipes and I find your recipes to be on par with theirs. This, much like the "chicken pepper fry" of yours, is going down as one of my all-time favorite Indian chicken ” — a cook