Chicken Sukka Mangalorean

• Black pepper

  4 g

• Chicken

  curry cut, bone-in

  500 g

• Coconut oil

  40 ml

• Coriander seeds

  10 g

• Cumin seeds

  4 g

• Curry leaves

  3 g

• Dried red chilli

  6 pc

• Freshly grated coconut

  120 g

• Garlic

  chopped

  15 g

• Ginger-garlic paste

  20 g

• Lemon juice

  15 ml

• Onion

  chopped

  150 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Dry roast the grated coconut until golden and set aside.
2. 2Roast coriander seeds, cumin, peppercorns and dried red chillies, then coarsely grind with half the coconut.
3. 3Heat coconut oil and saute chopped onion and garlic until golden.
4. 4Add ginger-garlic paste and cook off the raw smell.
5. 5Add the chicken with turmeric and salt; cook until it browns and releases water.
6. 6Stir in the ground masala and a splash of water, cover and cook until the chicken is tender.
7. 7Uncover and cook down until dry.
8. 8Toss in the reserved roasted coconut and curry leaves, coating every piece.
9. 9Finish with a squeeze of lime and serve dry.