Chicken Sukka
- ½ kg. Chicken on the bone, cut into medium sized pieces
- ½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1½ tbsp. Ginger-Garlic paste
- 2-3 tbsp. fresh minced Coriander leaves
- Salt
- Oil
- ½ medium sized dry Coconut, finely sliced
- 1 medium sized Onion, sliced
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- 3 Cloves
- 1 1’inch stick Cinnamon
- ¼ tbsp. Black peppercorns
- Marinade the chicken pieces with ½ tbsp. of ginger-garlic paste, pinch of turmeric and salt for ½ hour.
- In a heavy bottom cooking vessel, add oil and when it heats up add marinated chicken pieces 2-3 at a time (depending on the size of the pan/skillet) and fry till brown spots start to appear on the chicken pieces.
- Repeat the process until all the chicken pieces are fried. When the chicken pieces are getting fried, grind the masala.
- First add dry coconut slices and grind to smooth powder. Now add sliced onions, coriander powder, cumin powder, cloves, cinnamon stick and peppercorns.
- Grind to smooth paste by adding little (2-3 tbsp.) water if required. Now in the same pan add tbsp. of oil if required and transfer the ground masala. Add red chili powder, turmeric powder, salt and remaining ginger-garlic paste.
- Fry on low flame by stirring occasionally until oil starts to leave from sides of the pan. Now add fried chicken pieces and gently using a spoon coat the pieces with the masala.
- Cook for another 2 minutes and add ½ cup of water. Cook on low by covering with a lid for another 15-20 minutes or until pieces are completed cooked.
- Once the chicken is done, on high flame gently roast the chicken pieces to dry. Add minced coriander leaves and turn of the flame.
- Add love to make this recipe taste ‘Yummy’.
- I love relishing this with scrumptious jeera rice or raw mango rice. You can eve serve this with plain hot rice along with rasam or sambar or even khatti dal makes a good combo.
Source: http://www.kitchenflavours.net/2014/09/chicken-sukka.html
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