Coorgi Chicken Sukka
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
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 seeds |
| 1 teaspoon | cumin seeds |
| 2 | dried red chilies |
| 10 | curry leaves |
| 2 medium | onions, 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 | grated coconut |
| 1 tablespoon | lime juice |
| 1 handful | coriander leaves, 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.