Ingredients

• 2 lb - chicken, cut into small pieces
• 1 - large onion, chopped finely
• A sprig - curry leaves
• A small lemon sized ball - tamarind
• Salt to taste
• Chopped coriander leaves - garnish
• Roast the following and powder:
• 6 - Kashmiri chillies
• 1 tsp - coriander seeds
• 1/2 tsp - fenugreek seeds
• 1 tsp - cumin seeds
• 1 tsp - black peppercorns
• 1 tsp - turmeric powder
• 1/2 tsp - cloves
• 1/2 tsp - mustard seeds
• 4 cloves - garlic
• 1 small piece - ginger
• Blend to a coarse paste:
• 1 cup - coconut, shredded
• 1/2 tsp - fenugreek seeds
• 1/2 tsp - cumin seeds
• 3 cloves - garlic
• 1 stick - cinnamon

How to Make Chicken Sukka with coconut

• Smear salt on the chicken and marinate it in the powdered masala for about 1 hour.
• Extract juice from the tamarind by immersing it in hot water for about 10 mins.
• Heat 2 tbsp of oil/ghee in a non-stick pan and fry the chicken pieces. Drain and set aside.
• Heat some more oil, if needed, in the pan and add the curry leaves, mustard and onion.
• When the onion turns transparent, add the ground coconut masala and fry for about 10 mins until the masala is dry and the oil starts separating from the masala.
• Add the reserved chicken pieces and the tamarind water to the coconut. Mix well and simmer till the water content reduces and the chicken is done.
• Garnish with chopped coriander leaves.