Preparation Method

• Wash and keep the chicken aside.
• Grate the coconut.
• Dice onion.
• Heat a pan with a teaspoon of Idhayam sesame oil.
• Saute onion, add coriander seed, cumin seed, one teaspoon of mustard, peppercorn, fenugreek seed, curry leaves and turmeric powder.
• Simmer to a low flame and fry well.
• Allow it to cool.
• Grind it along with fifteen red chillies to a fine paste.
• Mix together ground masala, tamarind extract and the chicken pieces.
• Marinate it for twenty minutes.
• Grind together grated coconut, garlic with required amount of water.
• Grind it coarsely.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Flip the chicken pieces, add salt, stir well and close with a lid.
• Stir the chicken in equal intervals.
• Simmer to a low flame.
• Add the ground coconut paste.
• Stir well for five minutes.
• Remove from fire and serve.

     Keyword : Mangalore chicken sukka