Kori Sukka (Mangalore Style Dry Chicken Curry

• Gluten free

• Meat

  • 500 cut into small pieces g Chicken

• Produce

  • 4 Chillies, Dry red
  • 2 Chillies, red
  • 4 cloves Garlic
  • 2 Onion, medium size
  • 1 tsp Tamarind

• Baking & Spices

  • 4 Black pepper, whole
  • 1 inch Cinnamon
  • 2 Cloves
  • 1 1/2 tbsp Coriander seeds
  • 1/4 tsp Fennel seeds
  • 1 Methi
  • 1 Salt
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Coconut

• Frozen

  • 1 leaves sprig Curry

Found on thetakeiteasychef.com

Description

Ingredients

• Chicken (cut into small pieces)500 grams
• Onion (medium size)2
• Garlic4-5 cloves
• Curry leaves1 sprig
• Grated coconut1/2 cup
• Oil3 tablespoons
• SaltTo taste
• Dry red chillies4
• Red chillies2
• Coriander seeds1 1/2 tablespoons
• Whole black pepper4-6
• Methi (fenugreek)1/4 teaspoon
• Fennel seeds1/4 teaspoon
• Cinnamon1 inch
• Cloves2-3
• Turmeric powder1/4 teaspoon
• Tamarind1 teaspoon

Directions

• Let's start with chicken - clean and cut into small pieces. Don't worry about making it boneless. The chicken will make an entrance only in the second half of this recipe. Get all the ingredients listed under For Frying ready. Dry frying the spices and grinding them as shown in this recipe gives a superior, authentic taste compared to the ready-to-use spice powders. However, if you cannot get hold of these ingredients, or if you are too lazy to start from scratch, take coriander powder (1 1/2 tablespoon), garam masala (1 teaspoon), and chili powder (depending on the heat level and colour), and proceed to step 4. All purists proceed to step 2.
• Heat a pan, and dry fry coriander seeds, whole pepper, fenugreek, fennel seeds, cinnamon, and cloves.
• When they are almost fried, add the dry red chillies. Quantity of red chillies largely depends on the amount of heat that you want to add to your dish. I used three kashmiri chillies (for colour), and two small red chilli peppers (they are hot).
• Now add a little oil, add garlic and half of the sliced onions, and fry while stirring frequently. Fry till the onions start turning brown.
• Add turmeric powder and mix well.
• Keep this aside to cool. Add 1/4th grated coconut, tamarind, and grind the mixture in a blender to a smooth paste.
• Heat some oil in a pan, and fry the remaining onions.
• Fry till they are golden brown, add chicken, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.
• Add the ground mixture, stir well, reduce to a low flame and cook with the lid closed.
• Open the lid after 10 minutes. The chicken should be cooked well by now. If the consistency is too dry, add a little water.
• Add the remaining grated coconut, and mix well. Check for salt. Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.
• Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.