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Chicken Sukka

 

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Chicken Sukka
 

 

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Recipe

Chicken Sukka

This delicious Indian Chicken Sukka dish comes directly from my mother-in-law who lives in India. Hope you enjoy!

Times

  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min

Servings

4 Servings

Ingredients

  • 3 tablespoons oil of any kind
  • 4 medium Onions, sliced thin (divided) Yellow or Red or both
  • 1.5 pounds Boneless Chicken, cut into cubes
  • 3 medium Tomatoes, cubed Canned diced tomatoes can be used instead
  • 1 tablespoon Coriander powder
  • 1/2 tablespoon Cumin powder
  • 1/2 tablespoon Chili Powder or Paprika
  • 1/4 teaspoon Turmeric
  • 1 tablespoon Black Mustard seed (grinded into powder)
  • 1/4 tablespoon Black pepper
  • 1/2 tablespoon Fenugreek powder
  • 1/4 tablespoon Ajwain seed (grinded into powder)
  • 1/4 whole Lemon Juiced
  • 1/2 cup Fresh grated coconut
  • 2 piece Garlic cloves

Directions

This recipe can be done all in a pressure cooker.

There are lots of ingredients in this recipe.
However, to make this simple, prep everything first. So, you can simply add ingredients when required.
I had a few prep bowls ready with the ingredients and it helped the recipe go smoothly and quickly.

1. Add oil to pan
2. Fry 3 1/2 of the onions (reserving 1/2 for the end) till brown
3. Add tomatoes
4. Add chili powder + coriander + cumin + turmeric + mustard seeds ( all powdered)
5. Add black pepper + fenugreek + ajwain powder
6. Add lemon juice
7. Allow ingredients to mix well for a few minutes.
8. Add chicken, close pressure cooker and allow pressure cooker to run.
9. If using a regular pot, simply close the pot and allow chicken to cook. Cook until chicken is cooked through.
10. In a small sauté pan, toast coconut and onions and garlic for 3-4 minutes until you smell the aroma of the coconut. Then, using a blender, food processor, or mortar and pestle, grind it coarsely and add water adding a spoonful at a ime until you achieve the right consistency of a paste. Add to pan and cook till flavors mix (5 minutes).  Salt to taste.

Eat over basmati rice or with naan.

 

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