CHICKEN SUKKA

If you ask me that one chicken dish which I have had the most or cooked most at home , Well the answer would be "CHICKEN SUKKA". A dish served in every buffet in Mangalore , a classic dish served with boiled rice /neer dosa.

INGREDIENTS 

• Chicken           -  1 kg
• Onion               -  2 chopped
• Curry leaves
• Coconut - 1 Cup grated
• Coconut oil - 2 tablespoon
• Garlic   - 5 cloves
• Turmeric powder- 1/4 teaspoon 
• Salt to taste
• Coriander leaves

MASALA

• Cumin seeds -  2 teaspoon
• Fenugreek seeds - 1/2 teaspoon
• Pepper corns - 1 teaspoon
• coriander seeds- 2 tablespoon
•  Red chilly - 10 no.s
• Ginger - 1 inch
• Garlic- 5 cloves
• Onion - 1 small chopped 
• Tamarind pulp- 1 tablespoon.

METHOD

• Dry roast cumin seeds, fenugreek seeds, coriander seeds, pepper corns.
• Dry roast the red chillies
• Add 1 tablespoon of coconut oil , add chopped onion, ginger and garlic cloves and saute till onion turn transparent. 
• Cool the mixture and grind these ingredients along with tamarind pulp into a smooth paste.
• To cook chicken,  heat 1 tablespoon of coconut oil  . Add onion , garlic cloves and saute till the onions turn transparent. 
• Add the chicken pieces and turmeric  powder and cover the lid and cook till half done.
• Add the ground masala paste and salt and cook the chicken till it's done and it turns into a semi gravy. 
• In another pan dry roast the curry leaves and grated coconut for 2 minutes. Add this into the chicken mix and coat it evenly and cook till well combined and the water is completely evaporated. 
• Garnish it with chopped coriander leaves and serve with boiled rice, neer dosa or chapathi.