Kerala Style Pepper Chicken  (Nadan Kurumulaku Kozhi)

Kerala Style Pepper Chicken, also known as Nadan Kurumulaku Kozhi, is a must-try non-veg dish from Kerala. This recipe brings out freshly crushed black pepper's bold and aromatic flavor.

It’s made using nadan kozhi (country chicken) and Kerala’s local ingredients like curry leaves, ginger, and coconut oil.

The dish is known for its simplicity. There are no overpowering masalas. Just clean, flavors that speak for themselves.

Make this authentic Kerala dish at home with easy step-by-step instructions. You'll also find expert cooking tips and traditional serving ideas shared below.

What is Kerala Style Pepper Chicken? 

Kerala Style Pepper Chicken Roast is a semi-gravy South Indian dish known for its bold, peppery flavor. Crushed black pepper leads the spice mix, balanced by caramelized onions, fennel powder, and garam masala.

Coconut slices and a touch of vinegar or lime add texture and brightness to this comforting recipe. This version is perfect for those who enjoy a thick, flavorful gravy instead of a dry fry.

Crunchy coconut bits (thenga kothu) enhance the texture, while the tang from vinegar or lime lifts the overall flavor profile.

It’s often served with appam, chapathi, Kerala porotta, or rice. If you prefer a lighter consistency, the Nadan Kozhi Curry is another timeless non-veg classic worth exploring.

Why You'll Love This Recipe?

1. The Taste: The onion turns slightly sweet, blending into bold pepper and soaking deep into juicy chicken. Every bite is full of flavor.
   
2. Simple, Bold Spice: Just crushed peppercorn, a touch of chili, and turmeric — no heavy masala. It hits the right note without overpowering.
   
3. Stands Alone: No need for gravy or extra sides. This one dish is enough to pair perfectly with chapathi, porotta, or rice.

This dish leans toward the spicier side, but if you prefer something milder, you can try our Kerala Chicken Curry with Coconut Milk.

Recipe Ingredients

1. Chicken: Nadan kozhi (country chicken) is ideal for authentic taste. Use bone-in chicken cut into 2-inch pieces. Regular broiler chicken works too.
   
2. Coconut: Small bite-sized pieces, known as thenga kothu in Malayalam, add crunch and texture.
   
3. Black Pepper: Use whole peppercorns. Dry roast lightly, then crush or powder for fresh, bold flavor.
   
4. Lime or Vinegar: Adds acidity and balances the heat, enhancing the dish’s umami character.
   

For the full list of ingredients, exact quantities, and complete nutritional values, refer to the recipe card below.

Variations to Try

This dish can be made as a gravy, semi-roast, or dry fry. Just adjust the consistency and cooking time to suit your preference.

The first variation I recommend is the Kerala Style Beef Fry, which uses a similar method and spice profile. Another close option is the Nadan Mutton Kurumulaku Fry. The main difference between them is how long they need to cook.

For vegetarian versions, try swapping in paneer or soya chunks. Both absorb the flavors beautifully.

How to Make Kerala Style Pepper Chicken? (Step-by-Step Guide)

1. Marinate the cleaned chicken pieces with salt, pepper powder, turmeric powder, and lemon juice. Keep it aside for 30 minutes.
2. Crush the whole black pepper and keep it aside. Adjust black pepper according to your spice tolerance level.Thinly slice onions and green chilly. Grind ginger and garlic into a fine paste. Thinly slice the coconut into square bite-size pieces. Check the notes for details on coconut bite-sized pieces.
3. Heat 2 teaspoons of oil in a pan and fry the coconut pieces until they become golden brown. Keep it aside.
4. In a kadai/pan, heat the oil. When hot enough, add onions and curry leaves and sauté well. Adding salt helps the onion cook faster.

5. When the onions are brown, add the ginger, garlic, and green chilli. Sauté well till the aromatics release their flavor.
6. Add garam masala, fennel powder, and crushed black pepper. Sauté well.
7. Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas. Don't add water.
8. Cover and cook for 20 minutes. Now open the lid and cook until the water evaporates. Add fried coconut bite-size pieces.

9. Add 2 - 3 teaspoons of oil and sauté it until it gets roasted/fried well. If you like extra sourness, add vinegar. I like to add 2-3 teaspoons of vinegar at the end for sourness. It's optional. Add it, only if you want it more sour.

If you're a fan of Kerala food and chicken, don’t miss our Flavor-Packed Kerala Chicken Biryani Recipe.

Tips And Tricks

1. Use Fresh or Frozen Coconut: Bite-sized coconut pieces (not dried) add the right bite and depth. Frozen works just fine.
2. Stick to Bone-In Chicken: Thighs or curry cuts give rich flavor. Boneless breast tends to be dry and less satisfying. Boneless thighs are okay—just cut into 2-inch chunks.
3. Marinate for Flavor: A simple spice marinade for 30 minutes does wonders. It helps the chicken soak up all the flavors.
4. Pepper Is the Hero: Peppercorn is the star—it gives the curry its signature punch. Don’t skip any of the listed spices; they each play their part.
5. Brown Onions Well: Take your time. Well-caramelized onions create a sweet base that balances the heat beautifully.

Serving Suggestions

Nadan Kurumulaku Kozhi is a versatile dish that can be served as a main or a side. It pairs especially well with Kerala’s crispy, flaky porotta, which complements the bold peppery flavors beautifully.

You can also enjoy it with Kerala matta rice, ghee rice, or soft appam. Dosa, pathiri, and other rice variants or Indian breads like chapati and naan are also great options. 

Of course, it can be served alongside lighter gravies or a Simple Onion Tomato Raita. But truthfully, this dish stands strong on its own, thanks to the depth of flavor in every bite.

Storage Instructions

Store Kerala Pepper Chicken in a clean, dry, airtight container and refrigerate for up to 2 to 3 days. Let the curry cool completely before storing to maintain freshness.

Freezing is not highly recommended, but if needed, you can freeze it for 1 to 2 months. Just make sure the curry is cooked until most of the water has evaporated. This helps preserve the flavor and texture when thawed.

Frequently Asked Questions (FAQ)

More Kerala Chicken Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Kerala Style Pepper Chicken  (Nadan Kurumulaku Kozhi)

Jane Jojo

Chicken pieces cooked and roasted with pepper and spices. It is a perfect preparation to serve to your guests along with rice or chapati (Indian bread). Never replace whole black pepper with pepper powder in this recipe.

3.32 from 35 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine Indian, kerala

Servings 6 serving

Calories 377 kcal

Ingredients

  

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Marination

• ▢ 1 Kilogram chicken
• ▢ 1 ½ Teaspoons pepper powder
• ▢ ½ Teaspoon turmeric powder
• ▢ 1 ½ Tablespoons lemon juice
• ▢ 1 teaspoon salt

Masala

• ▢ 4 Onions (medium)
• ▢ 1 ½ Tablespoons ginger , crushed
• ▢ 1 ½ Tablespoons garlic , crushed
• ▢ 3 green chilli , slit lengthwise
• ▢ 2 ½ Tablespoons black pepper Whole
• ▢ 1 ½ Teaspoons garam masala
• ▢ 1 ½ Teaspoon fennel powder ( Perinjeerakam powder)
• ▢ 2 sprig curry leaves
• ▢ 3 tbsps coconut oil
• ▢ 1 cup Small Thin square size coconut slices (thengakothu, optional)
• ▢ 2 teaspoon vinegar (optional)
• ▢ salt

Instructions

 

• Marinate the cleaned chicken pieces with salt, pepper powder, turmeric powder and lemon juice. Keep it aside for 30 minutes.
• Crush the whole black pepper and keep it aside. Adjust black pepper according to your spice tolerance level. Thinly slice onions and green chilly. Grind ginger and garlic into a fine paste. Thinly slice the coconut into square, bite-size pieces. Check the notes for details on coconut bite-sized pieces.
• Heat 2 tsps oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.
• In a kadai/pan, heat the oil. When hot enough, add onions and curry leaves and saute well. Adding salt, helps the onion to get cooked fast.
• When the onions are brown, add the ginger, garlic, and green chilli. Sauté well till the aromatics release their flavor.
• Add garam masala, fennel powder, and crushed black pepper. Sauté well.
• Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas. Don't add water.
• Cover and cook for 20 minutes. Now open the lid and cook until the water evaporates. Add fried coconut bite-size pieces.
• Add 2 - 3 tsps oil and saute it until it gets roasted/fried well. If you like extra sourness, add vinegar. I like to add 2-3 teaspoon of vinegar at the end for sourness. It's optional. Add it, only if you want it more sour. Best served with rice 🙂

Video

Notes

1. Use Fresh or Frozen Coconut: Bite-sized coconut pieces (not dried) add the right bite and depth. Frozen works just fine.
2. Stick to Bone-In Chicken: Thighs or curry cuts give rich flavor. Boneless breast tends to be dry and less satisfying. Boneless thighs are okay—just cut into 2-inch chunks.
3. Marinate for Flavor: A simple spice marinade for 30 minutes does wonders. It helps the chicken soak up all the flavors.
4. Pepper Is the Hero: Peppercorn is the star—it gives the curry its signature punch. Don’t skip any of the listed spices; they each play their part.
5. Brown Onions Well: Take your time. Well-caramelized onions create a sweet base that balances the heat beautifully.

Nutrition

Serving: 249gCalories: 377kcalCarbohydrates: 16gProtein: 17gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 60mgSodium: 529mgPotassium: 407mgFiber: 5gSugar: 5gVitamin A: 156IUVitamin C: 25mgCalcium: 56mgIron: 2mg

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