Malwani Chicken Sukka

A beautiful chicken curry from the South with all its glory and delicacy!!

Step by Step Preparation:

Make the masala paste.

Heat oil and add the chopped onions. Saute until translucent.

Add the prepared coriander leaves paste and cook for 2-3 minutes.

Add the prepared masala paste.

Mix the masla well with the onions and add the turmeric powder and red chilli powder.

Mix well and cook for 2-3 minutes or until the oil separates.

Add the chicken pieces. Sprinkle required salt.

Mix the pieces well with the curry and cook until the chicken pieces are nicely coloured. Cook the chicken pieces for 5-6 minutes more allowing them to ooze out water.

Add water to cook the chicken.

Cook until the chicken is cooked from inside and the curry has thickened.

Malvani Chicken Sukka

Serves 4-5

1 kg chicken

½ cup chopped coriander leaves

4 green chillies

6 fat garlic cloves

1 inch ginger piece

2 onions – finely chopped

1 tsp turmeric powder

2-3 tsp red chilli powder

Salt

¼ cup oil

For the Malwani Masala Paste:

1 small cinnamon stick

2 green cardamoms

2 cloves

 tsp caraway seeds

1 tsp cumin seeds

1 and 1/2 tsp coriander seeds

10-12 dry red chillies

10-12 whole black peppercorns

1 small black cardamoms

1 tsp poppy seeds

½ cup dry grated coconut 

Method:

Dry roast the dry red chillies, cinnamon stick, green cardamoms, black cardamom, cloves, black peppercorns, caraway seeds, coriander seeds and cumin seeds.

Saute for half a minute and then add the grated coconut and poppy seeds to them.

Stir and cook the coconut until they become brown.

Transfer this entire mixture to a grinder and grind until you get a smooth paste.

Scrape this paste out of the grinder and keep aside in a bowl.

Make a paste of the coriander leaves, garlic, ginger and green chillies. Keep it aside.

Heat the rest of the oil in a kadai / pan and add the chopped onions to them.

Saute the onions until little red and then add the coriander leaves paste to them.

Sprinkle some salt and cook for 2-3 minutes or until the raw flavour is gone.

Now add the prepared masala paste and mix well.

Add the turmeric powder and red chilli powder and cook the masalas with the onions for about 5 minutes or until the oil starts to separate.

Add the chicken pieces to them.

Sprinkle some more salt and cook the chicken pieces on medium heat until they change their colour.

Cover the pot and cook for 4-5 minutes more allowing the chicken pieces to ooze out water from them.

After 5 minutes, give the chicken a good stir and add 2 cups of water.

Mix well and cover the pot to cook the chicken pieces until done. This will take around 15-20 minutes depending on the quality of the chicken.

Stir every 3-4 minutes to prevent anything sticking to the bottom of the pan.

Cook until the chicken is cooked, curry is thick and the oil has started to float on top of the curry.

If your curry thickens before the chicken is cooked add more water to continue the cooking.

Serve hot with rice / chapatti / paratha.