Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Nadan Kari (Village-Style Chicken Curry)

Traditional 135. Nadan Kari recipe

🧺 Ingredients

• 700g free-range chicken, cut into 3cm pieces
• 250ml thin coconut milk
• 100ml thick coconut milk
• 1 medium onion (120g), sliced
• 3 tbsp ginger-garlic paste
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 4-5 dried red chilies
• 12-15 curry leaves
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 30ml tamarind paste
• Salt to taste

👩‍🍳 How to make Nadan Kari

1. Prepare chicken (5 mins, no heat): Cut free-range chicken into 3cm pieces. Pat dry with paper towel to reduce moisture.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, fenugreek seeds. Visual: seeds crackle and pop.
3. Add aromatics (3 mins, medium heat 160°C): Add sliced onion, fry until golden brown. Add ginger-garlic paste, cook 1 minute. Visual: onion deeply caramelized, paste becomes fragrant.
4. Add spices (1 min, medium-high heat 170°C): Add coriander, turmeric, black pepper. Stir. Visual: spices release aroma.
5. Add chicken (8 mins, medium-high heat 170°C): Add chicken pieces, coat with spice mixture. Cook 5 minutes uncovered, stirring. Visual: chicken releases liquid, begins to brown on surface.
6. Add liquids (12 mins, medium heat 160°C): Add thin coconut milk, tamarind paste, salt, dried chilies, curry leaves. Bring to boil, then simmer covered. Visual: chicken becomes opaque, sauce thickens.
7. Finish (8 mins, low heat 130°C): Add thick coconut milk, stir gently. Heat through without boiling. Visual: sauce becomes creamy, glossy coating on chicken.

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