Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Nadan Kari

Traditional 51. Nadan Kari recipe

🧺 Ingredients

• 800g country chicken (or regular chicken), cut into medium pieces
• 200ml thick coconut milk
• 200ml thin coconut milk
• 1 large onion, sliced
• 5 tbsp ginger-garlic paste
• 3 medium tomatoes, chopped
• 5 green chilies, slit
• 12-15 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 1 tsp fennel powder
• 4 tbsp coconut oil
• 1/4 cup water
• Salt to taste

👩‍🍳 How to make Nadan Kari

1. Marinate chicken (10 mins): Mix chicken with 2 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/4 tsp turmeric, and salt. Let sit for 10 minutes.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, black pepper powder, fennel powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until completely broken down.
5. Add water and thin coconut milk (2 mins, medium heat): Add 1/4 cup water and thin coconut milk. Bring to gentle simmer.
6. Simmer gently (8 mins, medium-low heat): Add green chilies and curry leaves. Cover and simmer for 6-8 minutes. Flavors should meld, chicken fork-tender.
7. Enrich with thick coconut milk (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be luxurious and creamy.

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