***********Dry chicken sukka**********

Dry chicken sukka

******Dry chicken sukka*****

Its been a long time, I haven’t posted any chicken recipes. So when I got this recipe as well as picture from Madhura(My cousin’s wife) I was more than happy to post it here.

I love the taste of fennel seeds in any dish. So I decided to make this dish for a small get together at home. All my guests simply loved this dish. The clarified butter(ghee), fennel seeds, poppy seeds give an amazing taste as well as aroma to this dish. Also this is very simple to make, so it is a win-win situation. Just give it a try and I am sure you all will love this dish. Thanks a lot Madhura.

8 medium sized pieces(about 800 grams) of chicken
2 tbl spn coriander seeds
1/2 tea spn of fennel seeds(saunf)
A pinch of turmeric powder
1 tea spn each of black peppercorns, cumin and fenugreek seeds
1 tbs poppy seeds
12 garlic flakes
12 roasted whole dry red chillies
1 tbl spn tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion finely chopped
2 tbl spn 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, corriander, fenugreek 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 mins 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 completely 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.

PS: 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.

Preparation time: 28 minutes.

********Chicken Curry Kerala style*********

Chicken Curry Kerala style

********Chicken Curry Kerala style*********

This recipe like most others to come has its origins in coastal Kerala, India’s southern most state. This is also where we’re from.
By the way, please don’t let the fiery colors scare you, that’s just the way it should be. So here we go………….

Ingredients that can be bought at your neighborhood East Indian store:

1.Red chilly powder
2.Coriander (aka Cilantro) powder
3.Turmeric (aka Haldi) powder
4.Garam Masala* (just ask for this, as there’s no other name); and this is a must-have for any form of Indian cooking
5.Coconut milk (sold as canned liquid, powder, fresh coconut halves that you’d grate yourself).
6.Coriander (aka Cilantro) leaves

Other ingredients for a meal to serve 2

1.Chicken carved into 2 inch portions (cleaned and fully drained)
2.Onion – (One) chopped
3.Tomato – One
4.Ginger – One small piece finely chopped
5.Garlic – 4-5 crushed
6.Oil – 4 table spoons

We’re now ready to go……….


1. Heat oil in a deep pan and add chopped onions, sauté for 3-4 minutes, then add the ginger and garlic, again sauté for further 2 minutes.
2. Add spices: Chilli powder- 1 tsp, coriander powder-2tsp, turmeric- half tsp, garam masala-1/2 tsp add 3tbs of water and fry all together for 2 minutes.
3. Add chopped tomato and stir well until it blends together.
4. Place chicken pieces in the hot spice mix you’ve just made; stir together allow the mix to cover the portions well; cook on medium heat for 10 minutes.
Optional: you could add a few potato cubes to the curry mix at this point..

5. When chicken pieces are done, add a cup of coconut milk and allow to boil together for 1 minute;
6. Remove from the stove, and just prior serving, garnish with chopped coriander leaves.

Suggested accompaniments as shown in the image: Steamed white rice, tossed salad, Parathas (Heat & Eat Indian fluffy bread) that can be bought at East Indian stores. Enjoy!!

*Home-made Garam Masala: Cinnamon sticks-4, Cardamom 1-tbs, Cloves 1-tbs, Black pepper 1-tbs, Big Cumin seeds-tbs mixed and roasted for 3-4 minutes, and then powdered in a coffee grinder. Home-made Garam Masala maybe stored indefinitely in regular plastic containers.