Dry Coconut Chicken - Kori Sukka
Recipe type: Curries
Chicken (called Kori in the southern Indian state of Karnataka) cooked with dry ground coconut and spices on slow fire till just right and delicious!.
- 8 medium sized pieces (about 800 grams) of chicken
- 2 tablespoon(s) coriander seeds
- ½ teaspoon(s) each of fennel seeds (saunf)and turmeric powder
- 1 teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
- 1 tablespoon(s) poppy seeds
- 12 garlic flakes
- 12 whole dry red chillies roasted
- 1 tablespoon(s) tamarind paste
- 1 medium sized coconut grated
- 8 curry leaves
- 1 large onion(s) finely chopped
- 2 tablespoons clarified butter (ghee) / butter / oil
- salt to taste
- Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
- Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.
- Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25 minute(s) or till the chicken is almost cooked.
- Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is fully cooked.
- Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.
The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry....as dry as possible. Serve hot with: Ghee Rice, white rice or Indian bread (Roti).