Chicken Sukkha/Kori Ajadina

Chicken Sukkha is a popular Mangalorean Bunt cuisine. My blog would have been incomplete if I would  not have shared this recipe. Few days back my FB friend  Nandini Kini  had posted this yummy recipe in a food group and it looked so inviting I wanted to try it right away.

This dish takes me back to my childhood days . I was not eating chicken then but it was a treat to my eyes when my aunt and Amma would relish it. Every year there would be local temple festival called as “Mari Gudi puje” and last day would be a feast in the bunt household. The main delicacies was  chicken sukkha, Pundi and Kori Rotti. My aunts friend would invite her every year and I was also taken along and  she would generously pack chicken sukkha and give us . Amma and aunt would eat it secretly as it was not allowed to cook or get chicken at our place then…
              Chicken sukkha is served in most of the Bunt community weddings or receptions. Usually they prepare it authentically with the Nati koli or the country chicken.This dish is best served with pundi and neer dosa .There are many recipes of this dish with different variations. I also prepare an instant version which I will post in the coming days. You may also  prepare soya sukkha,egg sukkha,prawn sukkha with the same recipe. 

Ingredients:
Chicken-1 kg
Curry leaves-15-20 leaves
Ghee or oil-2 tbsp
Onions-3,chopped
Tamarind- marble sized
Salt – to taste
Lime-Juice of half lime
Ingredients for the first masala:
Coriander seeds-6 tsp
Cumin seeds-2 tsp
Fenugreek seeds-7-8 seeds
Mustard seeds-1 tsp
Roasted long chillies-20
Coconut-1 cup
Turmeric powder-1/2 tsp
Oil-1 tbsp

Ingredients for the second masala:
Coconut-1 1/2 -2 cups,grated,use the white part
Garlic-10
Cumin seeds-2 tsp

Method:

1. Heat oil in a pan and roast all the ingredients mentioned under the first masala until brown in colour. (add the turmeric powder once you off the flame to avoid burning).
2. Grind the roasted ingredients,tamarind to a fine paste with little water to a fine paste and keep it aside.
3. Grind the ingredients mentioned under the second masala coarsely and keep it aside.
4. Heat ghee in a cooking pan and fry onions until translucent,add curry leaves and fry for a minute.
5. Add chicken pieces,add masala water,cover the pan and once half cooked add masala no 1,salt and cook it until done.
6. Once the chicken gets cooked and the masala’s are infused add the second masala and cook it for sometime,add lime juice and cook for 5 more minutes.
7. Serve it hot.

My notes:
Masala water is once you grind both the masala,after transferring it to the bowl,add a cup of water in the blender,using your hand or a spoon,scrape off  any leftover masala in the water and use it.
Generally  in  most of the dish we use the masala water for extra taste and the masala is  not wasted too.