Perfect for Sunday or a holiday when you need a lot of pampering for all the hard work you’ve put in during the week. And of course, when you have lots of time! While it’s not a quick recipe, it’s not very difficult to make – you just have to be systematic! It’s certainly worth it
We normally make this with mutton so it’s Mutton sukka but since we are not getting good quality mutton, I’ve learnt to make it with chicken.
This is good for 4-6 people depending on how hungry you are!!
1. 500 g chicken breast boneless
2. 1 cup grated coconut
3. 2 tsp coriander seeds
4. 1 tsp yellow mustard seeds
5. 1 tsp chilli powder (freshly made)
6. 4-5 peppers
7. 1 cinnamon stick
8. 2-3 cloves
9. 1 tsp salt
10. 1/3 tsp haldi (turmeric)
11. 1 tbsp whole jeera (cumin)
12. 1 tbsp ginger garlic
13. 2 large onions
14. 3-4 stems curry leaves
15. 1 tsp rai (black mustard seeds)
16. 1-2 tbsp tamarind sauce
17. 2 tsp ghee
18. 2 tbsp oil
1. Wash the chicken breast, drain and cut into 1-1.5” size pieces approx.
2. Cut one onion into small pieces and the other slice very finely.
3. In a bowl mix ingredients 2-10 and keep aside
4. Take a heavy based large pan or a wok, add the jeera and stir for about a minute before adding the grated coconut and stir for 3 minutes on low heat. Put the mix onto a plate for it to cool. Once cooled , put it into a grinder and grind (without any water) for about 20-30 seconds. Take it out and keep it aside. This is the dry roast mix.
5. Put the same pan/wok back on the gas and add 1 tsp of ghee. Add the spices kept aside in the bowl (step 3) and stir for about 3-4 minutes on medium heat. Take care it shouldn’t burn. Remove the fried spices and keep aside on a plate for it to cool. Then put it in the grinder with little water till it becomes a smooth paste. Take it out and keep it in a bowl. This is the ghee fried spices.
6. In the same pan/wok add one tsp of ghee the black rai/mustard seeds and sliced onions and stir for 3 minutes. Then add the curry leaves and fry for another minute or so. Take the fried onion and curry leaves out and keep aside
7. In the same pan/ wok kept at medium heat,add 1 tsp of ghee and then add the ginger garlic paste. Stir for 20 seconds before adding the chopped onions. Stir till it turns brown.
8. Now add the chicken pieces and stir for about minutes or until it turns brown.
9. Add the ghee fried spices and stir for 3-4 minutes. Now add 1/4 cup water and stir. Cover it for 5-6 minutes or until it is nearly dry
10. Add the dry roasted mix and stir before adding the tamarind sauce. Stir for 4-6 minutes.
11. Finally add the fried onions and curry leaves and stir for 20-30 seconds.
12. Switch off gas and serve while it’s hot
Enjoy with Malabar paranthas!