Chicken Sukka

Ingredients
500 grams chicken,
1 tablespoon coriander seeds,
¼ teaspoon fennel seeds,
1 pinch turmeric,
½ teaspoon pepper corns,
½ teaspoon cumin,
½ teaspoon fenugreek seeds,
½ tablespoon poppy seeds,
6 garlic flakes,
6 red chillies roasted,
1/2 tablespoon tamarind paste,
1 small coconut grated,
few curry leaves,
1 onion,
1 tablespoon oil,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.