Kori sukka(mangalore style spicy dry chicken curry)

Ingredients

• Chicken 1 kg
• Onion 1 1/2
• Grated Coconut 1
• Coriander seeds 3 tbsp
• Turmeric powder 3/4 tsp
• Black Peppercorns 1 tsp
• Fennel seeds 1/2 tsp
• Fenugreek seeds 1 tsp
• Poppy Seeds 1 tsp
• Dry red chilly 6
• Tamarind paste 1 tbsp
• Garlic cloves 4
• Cumin seeds 1 1/2 tsp
• Curry leaves 3 sprigs
• Salt
• Ghee or Butter 3 tbsp

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Preparation

• Heat 1/2 tbsp of ghee or butter in a Pan.
• Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds.
• Once the aroma starts to rise,turn off the heat and let it cool.
• Add the whole red chillies, tamarind paste and grind it to a paste. Keep aside.
• The actual recipe calls for 15 red chillies. If you want it more spicy you can add it.
• Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
• Mix the chicken pieces with the first paste and leave it for 10-15minutes.
• In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well. Cook on medium flame without adding water.
• Open and stir occasionally. Once it is cooked well,add the coconut paste and salt. Cover and cook for 5 more minutes.
• In a small pan, heat the remaining ghee, add curry leaves and fry. Add the chopped onions and fry until light brown.
• Pour this as a garnish over the dry chicken mix. Serve hot with rice or roti. This serves for 6 people.