Dry Coconut Chicken Kori Sukka
Chicken (called Kori in the southern Indian state of Karnataka) cooked with dry
ground coconut and spices on slow fire till just right and delicious!.
8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) coriander seeds
½ teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1 teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1 tablespoon(s) poppy seeds
12 garlic flakes
12 whole dry red chillies roasted
1 tablespoon(s) tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion(s) finely chopped
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
Heat a little clarified butter (ghee) / butter in a pan and roast the black
peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic.
Allow to cool. Dry grind along with roasted red chillies and tamarind paste.
This is the first paste. Coarsely grind the grated coconut, garlic and cumin
seeds (for just a round or two) without adding any water at all, till a ball can
be formed of the paste. This is the second paste.
Mix the chicken with the first paste. Cover and cook (without adding water) on
low level in a heavy-bottomed pan for about 25 minute(s) or till the chicken is
almost cooked. Add the second paste and salt to taste. Cover and cook on low
level for about 3 minutes or till the chicken is fully cooked. Heat the
clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for
a few seconds. Add the finely chopped onions and fry till brown. pour this
garnish over the chicken.