Kori Rotti Chicken Curry/Sukka

Kori Rotti Chicken Curry/Sukka

Prep time: 20-25mins | Cooking time : 30mins | Serves 4

Ingredients:

·      1.5 kg chicken on the bone

·      2 medium sized onion finely sliced

·      Curry leaves-12

·      2 tbsp ghee or oil

·      Coriander leaves - 3 tblspn

·       Turmeric - 1 teaspn

·      Salt to taste

For the marinade:

·       Ginger garlic paste - 2 tablespoon

·       Salt - 1 teaspn

·       Turmeric Powder - 2 teaspn

·       Thick Curd- 4 tablespoon / 1 cup

For the masala:

·       Coriander seeds- 6 teaspn

·       Cumin seeds- 1 teaspn

·       Fenugreek seeds- 1 teaspn

·       Black Pepper corns- 1 teaspn

·       Poppy seeds- 2 teaspn

·       Roasted Whole Dry Red Chillies - 12 (can increase if you like a bit spicy)

·       Garlic- 12 cloves

·       Tamarind paste 1 teaspn( or according to taste)

·       Red chillies – 15 

·       Cloves - 3

·       Bay Leaves - 1-2 small leaves

·       Cinnamon Sticks- 2-3 small sticks

·       1 Medium Onion diced

·       1 cup of grated coconut

For Korri Rotti Gravy:

·        1 Thick coconut milk- 1 can of choako( I think so it is 16 oz can) 

For Chicken Sukka:

·        1 cup dry roasted grated coconut 

Prepare Marinade:

1.      Clean Chicken Pieces and marinade it with ginger garlic paste, little salt, turmeric and curd.

2.     Let it rest for minimum of half hour.

Prepare Masala:

1.   Dry roast coriander seeds,cumin seeds,fenugreek seeds,black peppercorns, poppy seeds, red chillies, Bay leaves, cinnamon, cloves, onions and coconut one at a time.

2.    Grind the spices and coconut along with garlic and roasted diced onion, tamarind and salt to smooth paste to make Korri Rotti Gravy. If you are making Chicken Sukka, make this paste with less water if possible.

Prepare Main Dish:

1.     Heat ghee  in a pan. 

2.   Add remaining onions and curry leaves, fry onions until it turns golden brown.

3.    Add little salt and a pinch of turmeric and sauté. 

4.    Now add marinaded chicken and fry on high heat until the outer layer of chicken gets cooked ( almost 4 to 5 min). 

5.   Now add Ground masala and mix well. Cover and cook until chicken is fully cooked. 

6.    The recipe is same till here for both Kori Rotti and Chicken Sukka. If you are making Kori Rotti, follow steps 7 or if you are making Chicken Sukka, skip step 7 and follow step 8.

7.    Once chicken is cooked add coconut milk and if it is too thick then you can add some water to get right gravy thickness and  bring it to boil and remove from heat. Adjust salt. Skip Step 8 and go to step 9.

8.     Once chicken is cooked add dry roasted grated coconut and mix well. Adjust salt and bring it to boil and remove from heat. 

9.     Garnish with coriander leaves. 

10.  Serve the dish with rotti or brown rice!!