Chicken Chukka / Dry Chicken roast

Ingredients:

750 grams Chicken pieces

1/2 cup grated coconut

1 tbsp Coriander powder

1 tablesponn  red chili powder

1tsp Fennel seeds

2 tsps Pepper

2 pieces Cinnamon

3 Cloves

Curry leaves

3 onions, finely chopped

3 tomato, Finely chopped

2 tsp Ginger paste

2 tsp Garlic paste

1/2 tsp Turmeric powder

Oil

Salt to Taste

Method of preparation

Heat oil in a kadai or a fry pan.

Add the grated coconut and saute to a golden brown colour on a slow fire. Be careful to see that it does not burn.

Remove the fried coconut and add the spices, cinnamon, cloves, and peppercorns. Mix the fried coconut with the spices and grind to a smooth paste.

Add the turmeric powder, the ground paste and salt to the chicken pieces and mix well.

Heat about 5 to 6 tbsp of oil in a pan. Fry the onion to a golden brown colour, add the ginger and garlic pastes .

Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil comes out of the masala.

Add the chicken and cook on medium fire until they are well cooked and become dry. No need to add water. Chicken will cook by itself in its own juices.

Chicken should be dry without any gravy whatsoever.

Chicken Chukka  is ready to serve with plain rice, Pulaos .