This delicious Indian Chicken Sukka dish comes directly from my mother-in-law who lives in India. Hope you enjoy!
Chicken Sukka
Servings
4 Servings
Ingredients
- 3 tablespoon oil of any kind
- 4 medium Onions sliced thin (divided) Yellow or Red or both
- 1.5 pound 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
Instructions
- 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.
- 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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