Chicken Sukka

What you will need:
  • Chicken - 12 pieces, cut into small cubes
  • Whole dry red chillies - 12 to 15 (or less if you do not like it too hot)
  • Onions - 2 medium, finely chopped
  • Turmeric powder - 1/4 tsp
  • Coconut grated - 1.5 cups
  • Clarified butter / Ghee - 3 tbsp
  • Tamarind - lemon sized, exctract a thick juice
  • Garlic - 12 - 15, finely chopped (Use 6 - 8, if using american garlic)
  • Curry leaves - 2 strands
  • Poppy seeds - 2 tbsp
  • Black peppercorns - 6 to 8
  • Caraway seeds (shahi jeera) - 1 teaspoon
  • Green cardamoms - 2 to 3
  • Fenugreek seeds - 1/2 tsp
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Salt to taste

How to prepare
Dry roast poppy seeds, black peppercorns, caraway seeds, coriander seeds, green cardamoms, fenugreek seeds and cumin seeds. Cool and grind with coconut and 12 red chillies to a coarse paste, adding the tamarind juice. Add the cumin seeds and grind coarsely. The coconut mixture should be dry and coarse.
Heat half of the ghee in a pan. Add chopped garlic and 2 whole dry red chillies. Add salt and turmeric powder. Now add the chicken pieces and cook until the chicken is almost cooked on a low flame without adding water. Add the coconut and spice mixture and cook for another 5 to 10 minutes until the chicken is completely done.
Heat the remaining ghee in a pan. Add the curry leaves, stir-fry briefly and then add the chopped onion. Fry the onion until golden brown and pour it over the cooked chicken. Serve hot.


Maneesh said...

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