Chicken sukkha is a kerala style dry chicken recepie with coconut . This recepie has all the kerala spices which adds more taste to the dish. It can be served with roti or rice.

Preparation time: 10 mins

Cooking time : 30 mins

Serves: 4

INGREDIENTS:

• Chicken: 1/4 kg
• Onion: 1 large finely chopped
• Grated coconut: 1 cup
• Dry coconut / khopra: 1/4 cup chopped
• Green chillies: 2
• Garlic cloves: 4 to 5
• Ginger: small piece
• Red chilli powder: 2 tbsp
• Turmeric powder: 1/2 tsp
• Pepper powder: 1 tsp
• Coriander powder: 1 tsp
• Garam masala : 1 tsp
• Chicken masala: 1 tbsp
• Salt: for taste
• Curry leaves: few
• Coriander leaves: for garnishing
• Lime juice : 1 tsp
• Coconut oil: 2 tbsp

PREPARATION:

• In a blender , make a smooth paste adding garlic, ginger, green chillies, red chilli powder, turmeric powder, coriander powder, garam masala and little water. Keep it aside.
• Boil chicken in a pressure cooker with little turmeric powder, 2 garlic cloves , pepper powder and salt , for 3 whistles.
• In a wok, heat oil, add curry leaves and chopped dry coconut/ khopra. Saute for a minute.
• Add chopped oniona and little salt and saute until it turna golden brown.
• Add the ground masala paste to this and mix well.
• Add chicken masala and blend well.
• Now add the chicken stock and the chicken pieces.
• Cook on high flame for 3 to 4 mins.
• Mix well and add grated coconut.
• Check if salt is enough if not add more.
• Mix well and add lime juice  and coriander leaves.