Go Back
Print

Chicken Sukka

Ingredients

  • 500 grams chicken curry cut
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 1 tsp lemon juice
  • 2 tbsp coconut oil
  • 1 cup onion sliced (2 no approx)
  • 1 tsp garlic sliced
  • 1 tsp ginger sliced
  • 1 sprig curry leaves
  • 1/4 cup grated coconut
  • 1 tsp salt
  • 4 dry kashmiri red chillies
  • 2 green chilies slit
  • 1 tsp coriander seeds
  • 6 whole black pepper
  • Pinch fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 " cinnamon
  • 3 cloves
  • 1 teaspoon tamarind

Instructions

  1. Marinate the chicken with 1/4 tsp turmeric, 1/2 tsp salt, red chili powder, garam masala and lemon juice for an hour.
  2. Dry roast coriander seeds, pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, red chilies and cloves in a pan, keep aside.
  3. In the same pan heat 1 tsp oil and fry garlic, ginger for a min.
  4. Add half onions, remaining turmeric and salt and fry till they get soft.
  5. Then add coconut and fry till they get brown.
  6. Switch off the flame and let the mixture cool down.
  7. Add tamarind and grind the mixture to a smooth paste with 1/4 cup water.
  8. Heat remaining oil in a pan and add curry leaves, green chilies and let them splutter.
  9. Add the remaining onions and fry till golden brown.
  10. Add chicken and saute for 10 minutes while stirring occasionally.
  11. Add the ground paste and mix well, cover and cook till the chicken is done.
  12. Add the remaining coconut and mix well, cook for 2 more minutes and switch off the flame.
  13. Garnish with coriander and serve hot.