Mangalorean Chicken Sukka

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Ingredients:

1 kg chicken curry cut

4 tbsp ghee

10-12 methi seeds

Few curry leaves

2 big onions finely chopped

1 small onion roughly chopped

15-20 garlic cloves

1/2 tsp haldi

1 coconut grated

1 small lemon size tamarind

Salt to taste


For Grounded powder:

20 dry red chillies

4 tbsp coriander seeds

1 and 1/2 tbsp jeera seeds

1/4 tsp methi seeds

1/4 tsp ova

15 black peppercorns

1 tbsp coconut oil

1 tsp salt


Recipe:

1. Clean the chicken and keep it aside.

2. In a kadai, add ghee. Add methi seeds and curry leaves. Saute for a min.

3. Then add finely chopped onions. Saute till onions are soft. 

4. Add cleaned chicken and 2 tsp salt. Mix well.

5. Cover and let it cook for 20 mins on medium flame. Keep the chicken on low flame.

6. In another kadai add coconut oil to heat. Add red chillies for roasting. Remove a keep it aside.

7. Then add coriander and jeera seeds for roasting. Then add methi and ova seeds. Roast them till aroma comes in. Then remove them and keep it aside.

8. Grind all the roasted chillies, roasted spices along with peppercorns to smooth powder.

9. Add grated coconut in a mixing bowl. To this add haldi, garlic cloves, chopped onion.

10. To this add the above grinded powder and mix well all the ingredients.

11. Blend the coconut mixture with tamarind in small batches to thick rough paste without adding any water.

12. Add this blended mixture to the above cooked chicken and mix well. Let it cook for 10-15 mins. Stir occasionally.

13. Mangalorean Style Chicken Sukka is ready to be served with hot phulkas or chapati. Enjoy!!!

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