Chicken Sukka

Uploaded on 2020-11-08 by sschwein

Ingredients:

- four pounds chicken bone in or boneless, cut into small pieces
- one large onion
- ginger root half of your palm size grated or paste
- garlic half a pod or 6 to 8 cloves
- turmeric root grated or turmeric powder
- shredded or grated unsweetened coconut (frozen)
- salt to taste
- garam masala powder (one and half tea spoon)
- chilli powder (three teaspoon or to your taste)
- two tbsp oil for saute
- mustard seeds (or powder)

Directions:

1 - cut, wash and clean chicken, drain water completely
2 - cut onion into small cubes
3 - grate ginger, garlic and turmeric root (if using powder or paste skip this step)
4 - in a thick bottom pan, heat oil, add mustard seeds, turmeric powder (or grated turmeric root), add onion, fry till onion is golden brown in the oil, then add all the ingredients except for chicken and coconut.
5 - let it saute for two to three minutes, then add chicken and salt and let it cook, when the chicken is completely cooked add the shredded coconut, heat on large flame so all the water dries out.

Notes:

You want to add the coconut flakes when there is still liquid in the pan, they’ll need to use it to soften.
While you’re cooking out the water everything will start sticking together into a giant clump. It will be dry enough once it stops sticking.
I also add 2-3 tomatoes as well, mainly for some extra taste.
If using mustard seeds fry them first. If using powder, add it with the onion