Chicken Sukka
Slow-roasted coastal-style Chicken Sukka, finished with an aromatic hot ghee and curry-leaf tadka for intense fragrance.
Equipment
Ingredients
Main
chicken (cut into pieces)
800 g
onion (thinly sliced)
3 piece
garlic (minced)
6 clove
ginger (minced)
20 g
tomato (chopped)
2 piece
curry leaves
15 piece
sunflower oil
60 ml
ghee
30 ml
coriander seeds
15 g
cumin seeds
10 g
black pepper
5 g
dried red chili
8 piece
turmeric
3 g
salt
10 g
Instructions
Toast the spices
Dry-roast coriander seeds, cumin seeds, black pepper, dried red chilies and turmeric in a hot pan until fragrant.
Grind the masala
Cool the toasted spices slightly, then grind to a fine powder.
Sauté onions
Heat sunflower oil in a wok or pan, add sliced onions and cook until golden brown.
Add aromatics
Add minced garlic and ginger; sauté 1 minute until fragrant.
Add tomatoes
Stir in chopped tomatoes and cook until softened and oil begins to separate.
Coat chicken
Add chicken pieces and ground spice masala; stir to coat evenly.
Simmer chicken
Add salt and 100 ml water; cover and simmer on low heat until chicken is cooked through.
Prepare tadka
In a small pan heat ghee, add fresh curry leaves and fry until they crackle.
Finish the dish
Pour the sizzling tadka over the cooked Chicken Sukka and mix gently. Serve hot.
Original recipe
Storage
Best eaten fresh; reheat gently to preserve texture
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