Chicken Sukka

Traditional South Indian Chicken dish, with roasted coconut and spices. Sukka mean dry so this is a dry preparation and is served with chapattis, rice roti or rice and dal. Here is the original recipe in my sister’s own words. It is a little involved and calls for a lot of whole spices but the results speak volumes.

Ingredients:

• 250 gms chicken cleaned and cut into small pieces
• For wet masala
  • 5-6 bedgi mirch,
  • 2-3 madras mirch
  • 8-9 methi (fenugreek) seeds
  • 2 tbsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp turmeric
  • 2-3 tamarind pieces
  • 1 cup water
• For dry masala
  • 1/2 grated coconut
  • 1/2 cup roughly chopped red onion 
  • 1 tbsp cumin seeds
  • 5-6 cloves garlic
• For tempering
  • 1 cup onion finely sliced
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 10-12 curry leaves,
  • kada masala
    • 5 peppercorns
    • 2-3 cloves
    • 2 cardamoms
    • 1/2 inch cinnamon stick
    • 1 bay leaf 
  • handful of coriander leaves 
  • 1tbsp ghee 
  • 2 tbsp refined oil
  • salt to taste.

Method:

In a pan roast the grated coconut and let it cool.

In the same pan roast all the wet masala ingredients (except turmeric and tamarind) in 1/2 tbsp oil and let it cool.

Grind the roasted wet masala ingredients along with turmeric & 1/2 cup water into a fine paste.

Heat ghee & 1 tbsp oil in a pan. Then add mustard seeds and let it splutter. Now add the methi seeds & kada masala. Let it fry for one minute on medium heat. Add curry leaves & 1tsp coriander leaves and fry for 1 minute.

Add the thinly sliced onions and keep cooking till its brown in colour. 

Now add the wet masala paste, turmeric and tamarind in the pan & let it cook for 2 minutes. Add 1/2 cup water.

Add salt as per taste. Then add the chicken .Mix well and let it cook for 20-25 minutes (without lid)

Meanwhile when the chicken is cooking, coarse grind the dry masala ingredients for 2 minutes (without any water)

Check if the chicken is cooked well. Also check the seasoning. Now add the dry masala paste and finely chopped coriander leaves. Mix well.

Let it cook for 4-5 minutes .Chicken Sukkha is ready to be served.