Chicken Sukha

This recipe is famous in Mangalore. It is either made dry or semi gravy. The infredients used in this recipe are same, where fenugreek seeds, curry leavs and garlic as the core taste to the dish. Making is also easy. And taste wise, you will leave other dishes while having this :P . You can have it along rice items, or along chapati/paratas. 

Ingredients:

1/2 kilo chicken

6 pods of garlic

Onions 2 medium finely chopped

2 starnds of curry leaves

2 tbsp chilli powder

1/2 tbsp turmeric powder

1 tbsp Kasturi methi leaves

 For paste: 

2 cups grated coconut

1 tbsp Cumin seeds (jeera)

1/2 tbsp fenu greek seeds

5 pepper corns

2 pods of garlic

(you can also add 10 red chilli, while griding; but I have used here red chilli powder & also you can used 1tbsp coriander seeds)

[Note: all the contents have to be roasted before grinding]

 

• Take a vessel, fry garlic; when raw smell goes add onions and fry till they turn golden brown.
• Add turmeric powder and fry for a minute and then add kasturi methi, saute for 2-3 minutes.
• Now add the chicken pieces and mix well, add the little of water (dnt add more water) salt to taste. Cook it for 15 mins , closing the lid

• Making of paste: Fry 1 tbsp Cumin seeds, 5 pepper corn, 1/2 tbsp fenu greek seeds, 2 pods of garlic and 2 cups of grated coconuts(you can also add a tbsp pf coriander seed, but i have not added here). (Fig.4 above)
• Grind this to a course paste and keep aside.

• Now take a kadai, fry 5-6 pods of smashed garlic, 2 strands of curry leaves,  2 green chilli, add 2 tbsp chilli power and fry for a minute or two, till the red chilli powder smells great along the garlic.
• Add to this the ground paste and fry well for 4-5 mins under medium flame.
• To this add the cooked chicken and stir well, add salt according to taste. 
• Now cook it for around 5-8 mins till the masala content along the chicken blend well and it gets little dry.
• When done, serve along rice or chapati