Kombi Sukhi

Kombi Sukhi - Vidya Nayak Shenoy

1 kg chicken on the bone 

1 medium sized onion sliced 

1 tbsp tomato puree (optional) 

3 tbsp ghee salt to taste For the masala 

8 long dry red chillies (Bedgi) (or to taste) 

2 tbsp coriander seeds 

1/2 tbsp cumin (jeera) 

7-8 peppercorns (or to taste) 

1 tbsp raw rice (white rice) 

1/2 tsp turmeric powder 

1 cup grated 

coconut 1 

marble size ball of tamarind or 1 level tsp tamarind paste 

Method: 

1. Cut the chicken into small pieces, wash & allow to drain on a colander for 15mins (this helps drain off any traces of blood). Boil the chicken with 2 cups of water & salt to taste till it is cooked halfway. Keep aside 

2. On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, remove & roast the red chillies, coriander seeds, cumin, peppercorns & rice - separately one by one - grind these ingredients to a fine powder and then add the coconut and pulse the mixer a couple of times - the coconut should remain coarse and not ground into a paste. 

3. Heat the ghee in a heavy bottomed pan and toss in the sliced onions, fry until pale and then add the ground coconut & masala mixture. Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. Add the tamarind paste or juice 

4. Add the pre-cooked chicken and half its stock. Mix well, cover & simmer for 2 minutes. Check salt to taste & add more if required. Continue to cook until the chicken is done. You may need to add all or part of the chicken stock.

Courtesy:Ruchik Randap