January 25, 2016

Chicken Sukka

I am back from my vacation !
3 beautiful weeks and so many memories - just the perfect start. A new year and a lot more resolutions. A growing vigor and enthusiasm to do a lot more this year. While I ponder on where my resolutions and vigor takes me why don't you guys go ahead and catch my latest recipe.

Chicken Sukka - a Mangalorean style chicken preparation that uses plenty of coconut and quite a bit of spices - name it and you have it. The dish goes along well with dosa, neeru dosa, sanna, chapatti to name a few.

So here is the recipe - straight out of my akka's kitchen.
kitchenspells.blogspot.com


Ingredients

For the masala - (you can choose to make the masala and refrigerate it. Lasts for 4-5 months.

  1. Kashmiri Chilly - 50 gms
  2. Pepper Corns - 2 to 3 tbsp
  3. Coriander seeds - 2 to 3 tbsp
  4. Cumin seeds - 1/2 tsp
  5. Mustard seeds - 1/2 tsp
  6. Fenugreek Seeds - a pinch
  7. Ajwain - a pinch
  8. Turmeric Powder - a pinch
  9. Garlic - 2 pods
For the dish
  • Chicken - 1 kg cut into small pieces
  • Coconut grated - 1 whole coconut
  • Curry Leaf - 2 sprigs
  • Onion - 2 medium chopped
  • Tomato - 1 small chopped
  • Tamarind - 1 lemon sized
  • Oil
  • Coriander leaves - a handful
Preparation


Dry fry each of the ingredients from 1 to 3 separately and fry the ingredients from 4 to 7 together.
In a grinder, powder all the ingredients mentioned above together and keep aside.

Soak the tamarind in 1/4 cup of water for about 5 minutes. Squeeze the tamarind and sieve the tamarind water. Set it aside. Pour little oil into a skillet and saute the onion and tomato. Once the onion is translucent, add the curry leaves along with the chicken. Sprinkle salt, mix it well and let the chicken cook till it is half done. Now add the grated coconut and the tamarind water. Mix on high flame and add the ground masala. Mix it well and finally add the ground masala. 

Keep it covered on medium flame till the chicken is cooked and the masala has set in well. Garnish with coriander leaf and serve hot.




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