Chicken Sukka

Ingredients:

Dry Roast

Coriander seeds – 2 tbsp

Cumin seeds – 2 tsp

Fennel seeds – 1 tsp

dry red chillies – 6 to 7

pepper balls – 1 tsp

Cinnamon and /cloves - 4 each will do

Mustard Seeds- 1/4 tsp

Saute

Oil - 1tsp

Onion - 1 or 2 finely chopped

Tamarind - small piece

garlic cloves – 7 to 8

Ginger- small piece

shredded coconut – 1 cup

chicken – 300 gms(1kg)

salt – as per taste

turmeric powder – 1/3 tsp

Coconut oil – 2 tsp

Cardamom - 3 or 4 

Methods:

1. In a pan and all the spices, 6 to 7 dry red chillies, pepper balls, coriander, cumin, fennel seeds, cinnamon and /cloves along with mustard seeds

2. Transfer the roasted and cooled spices to a blending jar, add little water and grind into a fine paste.Keep aside the masala paste.

3. In the same pan heat with1 tbsp of oil, add 1 onion chopped, add ginger and garlic along with small slice tamarind. Fry them until brown and grind into a coarse paste.

4. Take a kadai and heat 3 tbsp of coconut oil. Now add the remaining chopped onions along with cardamon.  Add Curry leafs and stir until its onion turn its whitish colour.  

5.Add  medium sized chicken pieces and fry for few minutes.Next add salt,1/3 tsp of turmeric powder, stir once and cook on medium flame for 5 minutes with closed lid.

6. After 5 to 6 minutes of cooking on medium flame add finely ground masala paste and mix well with partially cooked chicken pieces add a little water for getting this properly cooked.

7. Cook again on medium flame for another 20 minutes with lid closed. Cook until the chicken pieces turn soft and the chicken is fully dried.

8. Finally add the coarse paste of coconut and mix well.

Cook for another 3 minutes on medium flame and our sukka will be ready to serve.

NS: Its actually dry dish. It can be served with semi gravy too as given below.