Chicken Sukka

  • Lunch
  • Servings
  • 3Spicy
  • 30 minutesCook Time
  • Cuisine : Indian
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Chicken dry with greated coconut


Skin out Chicken 350g Chopped Onion 2 Curry leaves 1/2 bunches Corionder powder 3 t spoon Cumin powder 2t spoon Bydagi chilly paste 5 spoon Chilly powder 2 t spoon Tamarin juice 2 t spoon Grated coconut 2 bowls(250g) Fungi seeds powder 1 t spoon Salt for taste Oil 4 t spoon


Prestiage kadai or pan

Step By Step Method

  • 1. In prestiage pan keep the oil to get it heat, once heated add onion and curry leave in low flame fry it , till the onion turns brown. 2. Then add cleaned skinless chicken, add all the corionder powder, cumin powder, haldi, chilly paste and chilly powder and salt for taste as well. Let the chicken get cooked peoperly, it will leave the water if needed u can add water for cooking. 3 once cooking is done, add greated coconut and few curry leaves as well... it will get binded with the masala, reduce the flame leave it for another 5 minutes.. 4. Finally add fried onion on the top of it for garnishing and aslo for aroma...

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