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COCONUT BASED CHICKEN SUKKA

coconut-based-checken-sukka

For Salad

  • 1kg chicken (small pieces)
  • 1 onion (thin slices)
  • 2 cardamom (elaichi) 1tsp salt
  • 2 tbsp cooking oil
  • 1 big coconut (scrapped)

For Masala

  • 2tbsp coriander (dhaniya)
  • 1\4tsp cumin (zeera)
  • 1\4tsp mustard seeds (rai)
  • 1\2tsp black pepper (kalamiri)
  • 4 cloves (lavang)
  • 1 piece cinnamon (dalchini)
  • 10 bedki chilies (mirchi)
  • 6 Kashmiri chillies (mirchi)
  • 1\4tsp turmeric (haldi)
  • 1 onion
  • 4\5 flakes garlic
  • 1 small piece ginger
  • 1tsp salt

Method

  • Roast both the chillies in a pan and keep aside. In the same pan roast, coriander, cumin, mustard, pepper, cloves, cinnamon, onion, ginger and garlic.
  • Grind all the masala items together (fried stuff, salt, tamarind and turmeric) with a little water to make a smooth paste.
  • Heat oil in a vessel and fry onions to golden brown. Add chicken, salt and cardamom and cook for 10 minutes. Add ground masala and bring one boil.
  • Add scrapped coconut and boil again. Taste and check if you need to add more salt.

By Chef Naresh Sawartkar,
Goldfinch Hotel, Mumbai

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