Chicken Chukka

• Black pepper

  5 g

• Chicken

  curry cut, boneless

  500 g

• Coriander seeds

  8 g

• Cumin seeds

  3 g

• Curry leaves

  4 g

• Dried red chilli

  4 pc

• Fennel seeds

  3 g

• Freshly grated coconut

  30 g

• Ginger-garlic paste

  20 g

• Oil

  45 ml

• Onion

  chopped

  180 g

• Red chili powder

  4 g

• Salt

  to taste

• Tomato

  chopped

  120 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Marinate the chicken with turmeric, chilli powder and salt for 20 minutes.
2. 2Dry roast coriander seeds, fennel, peppercorns and dried red chillies, then grind coarsely.
3. 3Heat oil and splutter cumin and curry leaves.
4. 4Saute chopped onion until golden, then add ginger-garlic paste.
5. 5Add chopped tomato and cook until soft.
6. 6Add the chicken and sear until it browns.
7. 7Stir in the roasted spice powder and a little water; cover and cook until tender.
8. 8Uncover and cook on high heat, tossing, until dry and coated.
9. 9Add grated coconut and a final tempering of curry leaves; toss and serve dry.