CHICKEN SUKKA

Chicken Sukka popularly called as Kori Ajadhina or Kori Sukka in the local language Tulu Spoken in and around Mangalore region, is a mouth watering dry chicken curry served with hot boiled rice.

Ingredients

Chicken  –  1kg [Curry Cut]

Guntur Chilly  –  15

Byadagi Chilly  –  5

Coriander Seeds  –  2 tbsp

Jeera  –  2 tsp

Methi  –  ¼ tsp

Mustard Seeds  –  ¼ tsp

Tamarind  –  1 marble sized ball

Garlic  –  10 flakes

Onion  –  4

Turmeric  –  ¼ tsp

Pepper  –  ¼ tsp

Curry Leaves  –  2 Sprig

Grated Coconut  –  1 whole medium sized

Coconut Oil  –  3 tbsp

Ghee  –  3 tbsp

Coriander Leaves  – For granish

Salt  –  To taste

1. Roast Guntur & Byadagi chilly, Coriander Seeds, 1 ½ tsp Jeera, Methi, Pepper, Mustard Seeds separately in little coconut oil.

2. Grind the roasted ingredients in STEP1 along with turmeric, 1 onion, 8 garlic flakes and tamarind to a fine paste with sufficient water added and keep aside.

3. Grind 2 garlic pods,  ½  tsp jeera. Then add grated coconut and grind coarsely without water in the same grinding stone along with garlic and jeera. Remove the masala from grinding stone and keep aside.

4. Reserve the water in which the grinding stone has been washed.

5. In a heavy bottomed kadai heat 3 tbsp coconut oil and 1tbsp ghee. Fry the 2 chopped onions till the colors turns to light brown. Fry 1 sprig curry leaves and fry for a while. Add the chicken pieces and salt to taste and fry for 3 minutes. Then add the masala paste from STEP3 and water that was kept aside and cook the chicken till done. Now add the coarsely ground coconut and cook covered till the water evaporates.Switch off the gas.

6. For the tadka fry 1 chopped onion with 2 tbsp ghee until golden brown. Fry 1 sprig curry leaves and fry till crisp. Add this tadka to the chicken curry in STEP5 and close the lid for 10 mins till the aroma is induced in the curry.

7. Garnish with coriander leaves and serve hot with boiled rice/ghee rice.