Sukka Chicken

A rich, spicy, coconut-based dry chicken dish packed with bold flavours and festive warmth

Ingredients

Chicken

1.5 kg chicken pieces, cleaned and washed well

Salt and pepper to taste

For the Ground Masala

12 dried Kashmiri chillies

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp peppercorns

1 tsp fennel seeds

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

6 curry leaves

Dry roast all the above ingredients and set aside

2 medium onions, finely sliced

1/2 cup fresh coconut

Sauté onions till lightly brown, add coconut and stir-fry. Set aside

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tbsp ginger garlic paste

Grind everything to a fine paste using very little water

For the Sukka Chicken

20 grams garlic cloves, sliced

300 grams onions, sliced

2 medium tomatoes, sliced

Few curry leaves

5 green chillies (adjust to taste)

1/4 cup dry coconut (copra) slices

1/2 cup fresh coriander leaves (divided)

Salt to taste

Oil as required

Method

Heat a little oil and lightly fry the sliced copra. Set aside.

In the same pan, heat oil and sauté sliced garlic until aromatic.

Add sliced onions and cook till lightly browned.

Add tomatoes and sauté for a minute.

Add the marinated chicken and cook on medium flame, stirring well.

Add the prepared ground masala and a little water to help cooking.

Add half of the chopped coriander leaves and slit green chillies.

Cook until the chicken is done

Check seasoning.

Finish with remaining coriander leaves and fried copra slices.