Chicken Sukka with coconut

Recipe by
Total Time:
1 hour 30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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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.

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