Coorgi Chicken Sukka

Name: Coorgi Chicken Sukka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2-3 servings
Cuisine: Coorgi
Ingredients: 500 grams Chicken, cut into pieces; 2 tablespoons coconut oil; 1 teaspoon Mustard Seed; 1 teaspoon Cumin, seeds; 2 Red Chili, dried; 10 Curry Leaf; 2 medium Onion, finely chopped; 1 teaspoon ginger-garlic paste; 2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon black pepper powder; 1 teaspoon salt; 1 cup Coconut, grated; 1 tablespoon lime juice; 1 handful Cilantro, chopped

Dry spiced chicken roast — chicken pieces cooked in a heavy onion base with coriander, dried red chilli, and black pepper until completely dry, then stirred on high heat until the chicken acquires a dark, charred outer layer. Different from pepper chicken in its use of coriander and onion, and from koli curry in its bone-dry, roasted finish. Eaten as a celebration dish alongside pandi curry at feasts.

Cuisines

Coorgi

Best for

Lunch Dinner

Build a full meal around Coorgi Chicken Sukka

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	2	Red Chili , dried
	10	Curry Leaf
	2 medium	Onion , finely chopped
	1 teaspoon	Ginger-garlic paste
	2 teaspoons	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Black pepper powder
	1 teaspoon	Salt
	1 cup	Coconut , grated
	1 tablespoon	Lime juice
	1 handful	Cilantro , chopped

Instructions

1 Heat coconut oil in a pan over medium heat.
2 Add mustard seeds and cumin seeds, allowing them to splutter.
3 Add dried red chilies and curry leaves, sauté for a few seconds.
4 Add chopped onions and sauté until golden brown.
5 Stir in ginger-garlic paste, cook until the raw smell disappears.
6 Add coriander powder, turmeric powder, red chili powder, and black pepper powder, sauté for a minute.
7 Add the chicken pieces and salt, mix well to coat the chicken with spices.
8 Cover and cook on low heat for about 20 minutes, stirring occasionally.
9 Add grated coconut and mix well, cook for another 10 minutes until the chicken is cooked through and the coconut is well incorporated.
10 Turn off the heat, add lime juice and chopped coriander leaves, and mix well.
11 Serve hot with rice or roti.

Tips

For an authentic flavor, use freshly grated coconut and adjust the spice level according to your preference.