Chicken Sukka - Anitha Shenoy
Ingredients:
Chicken - 1 kg cut to medium pieces onion - 1, chopped Tomato- 1 chopped Salt to taste
For the roasted masala
Poppy seeds / khus-khus - 1/2tsp Cloves - 3 or 4 Cardamom-3 Onion - 1 medium size, finely sliced Turmeric powder - 1/2 tsp
Garlic - 3 cloves Chillie powder-2 tsp or 6 red chillies(adjust it per your taste) Coriander seeds - 1.5 tbsp Whole black peppercorns - 8 Fenugreek seeds - 1/4 tsp Cumin seeds- 1 tsp Tamarind - marble sized or Tamarind paste – 1 -2 tsp Grated coconut - 1 cup
For the seasoning/tadka
Ghee - 2 tbsp Mustard seeds-1/4tsp Curry leaves 1 inch cinnamon stick
Preparation: 1. Heat a pan and dry roast the poppy seeds, cloves, cardamom, coriander, cumin, fenugreek, peppercorn, redchillies. Keep it aside, take a tsp of oil in a same pan, sauté onion, garlic, then coconut. Add turmeric and tamarind to this roasted ingredients and grind it to coarse paste.
2. Take ghee in a pan, add musterd seeds when it splatters, add the curry leaves red chillie and a cinnamon stick. Add the finely chopped onion, sauté it until golden brown, add the chicken pieces, salt and sauté it for few minutes. Add the masala and sauté it for fewminutes, then add the tomato,add water as needed, (do not add too much water) close the lid and slow cook it, open the lid and stir it in between. You can also sprinkle some coconut on top, Slow cook it until chicken and masala are done. Enjoy the chicken sukka with pan polo.
Ingredients:
Chicken - 1 kg cut to medium pieces onion - 1, chopped Tomato- 1 chopped Salt to taste
For the roasted masala
Poppy seeds / khus-khus - 1/2tsp Cloves - 3 or 4 Cardamom-3 Onion - 1 medium size, finely sliced Turmeric powder - 1/2 tsp
Garlic - 3 cloves Chillie powder-2 tsp or 6 red chillies(adjust it per your taste) Coriander seeds - 1.5 tbsp Whole black peppercorns - 8 Fenugreek seeds - 1/4 tsp Cumin seeds- 1 tsp Tamarind - marble sized or Tamarind paste – 1 -2 tsp Grated coconut - 1 cup
For the seasoning/tadka
Ghee - 2 tbsp Mustard seeds-1/4tsp Curry leaves 1 inch cinnamon stick
Preparation: 1. Heat a pan and dry roast the poppy seeds, cloves, cardamom, coriander, cumin, fenugreek, peppercorn, redchillies. Keep it aside, take a tsp of oil in a same pan, sauté onion, garlic, then coconut. Add turmeric and tamarind to this roasted ingredients and grind it to coarse paste.
2. Take ghee in a pan, add musterd seeds when it splatters, add the curry leaves red chillie and a cinnamon stick. Add the finely chopped onion, sauté it until golden brown, add the chicken pieces, salt and sauté it for few minutes. Add the masala and sauté it for fewminutes, then add the tomato,add water as needed, (do not add too much water) close the lid and slow cook it, open the lid and stir it in between. You can also sprinkle some coconut on top, Slow cook it until chicken and masala are done. Enjoy the chicken sukka with pan polo.
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