Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, add 1.6 Kg chicken pieces. Sprinkle 1 Tbsp turmeric powder and 1 Tbsp salt. Mix thoroughly to coat all chicken pieces evenly. Marinate the chicken for 1 hour.

2. 2.Roast Onions and Dry Coconut

   Take 1 large and 1 medium onion. Make cuts on the onions but keep them intact. Roast the onions directly over a flame until they are dark or black in color on the outside. Similarly, take 1 medium dry coconut (halved) and roast it directly over a flame until it is dark or black in color.

3. 3.Prepare Onion & Coconut Paste

   Once roasted, peel the charred outer layers of the onions and cut them into smaller pieces. Transfer the roasted onion pieces to a grinding jar. Cut the roasted dry coconut into smaller pieces and add them to the same grinding jar. Add 5 Tbsp of water and grind into a fine paste. Then, add 1 cup of fresh coriander leaves to the same jar and grind again into a fine green paste.

4. 4.Prepare Tomato & Chilli Paste

   In a separate grinding jar, add 8-10 green chilies and 4-5 medium-sized chopped tomatoes. Grind these into a fine paste.

5. 5.Sauté Aromatics

   Heat 1 cup of oil in a large pot. Add 1 large-sized chopped garlic and 2-inch chopped ginger. Sauté for 1 minute until fragrant and lightly golden.

6. 6.Cook Marinated Chicken

   Add the marinated chicken to the pot. Sauté the chicken for 4-5 minutes until it changes color and is lightly browned.

7. 7.Add Pastes and Spices

   Add the tomato and green chili paste to the chicken. Then, add the onion and coconut paste. Sprinkle 2 Tbsp red chili powder, 1 Tbsp turmeric powder, 1 Tbsp garam masala powder, and 1.5 Tbsp coriander powder. Mix all ingredients well and sauté for 8 minutes, ensuring the spices are cooked and the raw smell disappears.

8. 8.Simmer the Curry

   Add 1/3 glass of water to the pot and mix well. Then add another 1.5 glasses of water. Stir to combine. Cover the pot with a lid and cook on medium flame for 16 minutes, allowing the chicken to cook through and the flavors to meld.

9. 9.Garnish and Serve

   Once cooked, remove the lid. Garnish with 2 Tbsp of fresh coriander leaves. Stir gently to incorporate. The Chicken Sukka is now ready to be served hot.