HARI NAYAK

SONA NEW YORK

Hari Nayak started his journey as an international restaurateur, chef and author in Manipal, India where he studied at the ITC Hospitality Management School, graduating in 1994. His first job was the ITC Sheraton group of hotels as a kitchen management trainee, including Bukhara before securing a place in the very prestigious Culinary Institute of America, New York. In 2007, Hari wrote his first cook book Modern Indian Cooking which was named LA Times Cookbook of the Year. Since then, Hari has written 5 more books and has been recognized as one of the top Indian chefs and cook book authors in North America. In the last 10 years, Hari has forayed beyond North America to make his mark in Asia and Middle East as a chef patron and consultant. Some of his global engagements include Jhol in Bangkok, Bombay Bungalow and Masti in Dubai, Charcoza Indian Mezze grill in Riyadh, and Alchemy which is coming up in Bangalore, India. Today, Hari runs his flagship restaurant Sona in New York City. He has his own brand of retail food products in partnership with Whole Foods Market and also the Culinary Director and Brand Ambassador of ‘Café Spice’ the largest Indian kitchen in North America, where he leads the research and development team to create new dishes. Globally known as a pioneer of Modern Indian Cuisine, his vision is to bring Indian culture and cuisine to the forefront on the global culinary map.

INGREDIENTS

500g new or small baby potatoes Salt for seasoning ¼ tsp ground turmeric 2 tbsp oil 1 tbsp ghee ½ tsp mustard seeds 1.25cm cinnamon stick 1 bay leaf 4 green cardamom pods 3 cloves 2 cloves peeled garlic, crushed and sliced lengthwise 2.5cm piece fresh ginger peeled and sliced into thin julienne 20 curry leaves 1 tsp black peppercorn, cracked 2 onions, chopped 2 fresh green chili peppers, slit and crushed 750g skinless, boneless chicken pieces cut into 2 inch cubes 750ml coconut milk 1 carrot, peeled and diced 60g green peas, fresh or frozen ¼ tsp garam masala

Method

Scrub the potatoes and par-boil them in their skin with a pinch of salt and turmeric. Heat the oil and ghee in a medium saucepan over medium heat, add the mustard seeds. When the seeds crackle, add the cinnamon, bay leaf and cardamom. When the mixture turns fragrant, about 5 to 10 seconds, add the sliced garlic, sliced ginger (save a few for garnish), and curry leaves and continue to stir fry. After 20 seconds, add the crushed peppercorns, turmeric, onion and slit and crushed green chilies, stir fry for about 2 to 3 minutes. Add the chicken pieces and sauté for 2 to 3 minutes. Add the par boiled potatoes, carrots, and salt to taste and cook, covered, for 2 minutes. Finally add the coconut milk, ½ cup of water (if needed), the green peas, and juliennes of ginger. Sprinkle with garam masala powder, cover, and cook until the chicken is fully cooked. Serve hot.

KERALA STYLE CHICKEN STEW

by HARI NAYAK

One of my favourite recipes from the region of Kerala. I use boned country chicken for this recipe, as it gives the best flavour. This recipe uses a paste made with coconut, green chili, ginger, onions and turmeric. To make it easier, I have used canned coconut for quick and easy preparation. Cook this warming stew when you need some comfort food. Serve it over hot steamed white rice or appams.