Kori Sukka

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Mrs Benny Lobo
  • 1 Kg chicken
  • 2 cup coconut grated
  • 2 onions medium (chopped)
  • ½ cup vegetable oil
  • 2 garlic (chopped)
  • 1 table spoon coriander seeds
  • ½ table spoon mustard seeds
  • ½ table spoon cumin seeds
  • 8 black pepper whole
  • 8 methi seeds
  • 5 cloves
  • 6 kashmiri chilli whole
  • ¼ teaspoon termeric powder
  • ¼ cup tamarind water
  • 3 bay leaves


1) Cut the chicken into medium pieces and wash and keep aside.

2) Roast coriander seeds, mustard seeds, cumin seeds, black pepper, methi kashmiri chilli and make powder.

3) Take a non-stick pan and heat oil and then put the chopped onion garlic. Fry onion until brown. Put the bay leaves and cloves into the pan and then add the chicken and fry well till brown colour in a high flame.

Add salt , tamarind water, masala powder and termeric powder and add 1 cup water and stir well and allow to cook for 10 minutes in midium flame. Then add the grated coconut and keep for 5 minutes in a slow flame. Mouth watering chicken sukka is ready.

Serve hot chicken with Neeru Dosa .


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