Wednesday, July 6, 2016

Chicken Sukka(Dry Curry)



Ingredients: 
  • Chicken - 1 kg
  • Onion - 2 big - cut into thin long pieces 
  • Garlic - 1 bulb - peeled and minced
  • Ginger - 1 inch piece - minced
  • Tamarind/HonseHooli pulp - 1 Tblsp
  • Turmeric/haldi powder
  • Salt
  • Ghee
    • For Masala:
    • Red Chillies - 6 o 7 (according to the taste)
    • Mustard/Sasive  - ½ tsp
    • Cumin/Jeerge - ½ tsp
    • Fenugreek/Menthe - ½ tsp
    • Coriander seed/Kothumbari beeja - 1 ½ Tblsp 
    • B. Pepper/Kalmenisu - 1 tsp
    • Poppy Seeds/Gusgase - 1 
    • Cinnamon/Dalchin Chekke - 2 pieces
    • Cloves/Lavanga - 3
    • Cardamom/Elachi - 1 pod
    • Coconut - Grated from one whole coconut 
Method: 
  1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
  2. Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice). Mix it all and keep it aside to marinate for at-least 10 minutes
  3. Make masala ready:Roast all the masala ingredients with bit of ghee on a tawa/griddle. 
  4. Except coconut, grind all the masala ingredients in a blender(mixie) to a fine paste. Add coconut and grind to a course consistency. Keep aside 
  5. Put a thick bottom pan, add 2 tsp ghee over medium heat. Add cut onion and fry for couple of minutes. Add minced ginger & garlic to the pan and fry altogether.
  6. Add the the chicken pieces to the pan, cover the pan, simmer the fire and cook for about 5 minutes.
  7. Add tamarind paste to chicken and let it simmer in the covered pan. (Reduce the tamarind if you had added lemon juice while marinating the chicken)
  8. Once chicken is almost cooked, add the masala and a cup of water. Stir all together and cook until done.
  9. Garnish with coriander leaves or roasted onion before serving. 

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