Bored of eating same old chicken recipe…then here is something to entice your taste buds….This recipe has got its flavour, taste and aroma from dry coconut powder and spices. I learnt this recipe from my mother…who intend learnt it from her MIL…My mother always says my paternal grandmom was a great cook….Wish I could learn some delicacies from her…I only remember little bit of her desserts and savouries which she use to make and get for me and my sis when we were small. My mom said she use to make this ‘sukka’ with lamb meat…and my mom always make it with lamb meat…
But over the period of time…when I started cooking in my own kitchen…I tried it out with chicken….mostly due to unavailability of halal lamb meat near my place…I loved at the first bite….and from the time on I equally made it with chicken and lamb meat. Now while typing this recipe I really wonder…why it took me so long to post it on blog….?? Anyways better late than never….
- ½ kg. Chicken on the bone, cut into medium sized pieces
- ½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1½ tbsp. Ginger-Garlic paste
- 2-3 tbsp. fresh minced Coriander leaves
- ½ medium sized dry Coconut, finely sliced
- 1 medium sized Onion, sliced
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- 3 Cloves
- 1 1’inch stick Cinnamon
- ¼ tbsp. Black peppercorns
- Marinade the chicken pieces with ½ tbsp. of ginger-garlic paste, pinch of turmeric and salt for ½ hour.
- In a heavy bottom cooking vessel, add oil and when it heats up add marinated chicken pieces 2-3 at a time (depending on the size of the pan/skillet) and fry till brown spots start to appear on the chicken pieces.
- Repeat the process until all the chicken pieces are fried. When the chicken pieces are getting fried, grind the masala.
- First add dry coconut slices and grind to smooth powder. Now add sliced onions, coriander powder, cumin powder, cloves, cinnamon stick and peppercorns.
- Grind to smooth paste by adding little (2-3 tbsp.) water if required. Now in the same pan add tbsp. of oil if required and transfer the ground masala. Add red chili powder, turmeric powder, salt and remaining
- Fry on low flame by stirring occasionally until oil starts to leave from sides of the pan. Now add fried chicken pieces and gently using a spoon coat the pieces with the masala.
- Cook for another 2 minutes and add ½ cup of water. Cook on low by covering with a lid for another 15-20 minutes or until pieces are completed cooked.
- Once the chicken is done, on high flame gently roast the chicken pieces to dry. Add minced coriander leaves and turn of the flame.
- Add love to make this recipe taste ‘Yummy’.
- I love relishing this with scrumptious jeera rice or raw mango rice. You can eve serve this with plain hot rice along with rasam or sambar or even khatti dal makes a good combo.