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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.

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