Kori Sukka (Dry Coconut Chicken)

Mysore Palace

This is my entry for the which is hosted by Asha Who has a excelent blog Foodie's Hope
I have been searching the net for a recipe and most of the recipes i found were vegetarian dishes and my daughter doesn't like all veggies ( except in the soup) the few vegetables she likes are peas, carrot , drumstick etc.
So i thought I will make a chicken dish so I can please her also with the new dish.

I decided I will make Kori Sukka, the recipe i found here
You can find moore information about Karnataka Cooking

12 DRY CHILLIES were a bit too spicy for hubby and daughter dear. I had kept few paper towels next to their plate. Inbetween the dinner i could see and hear both of the wipping their nose and face :-))))))

Roasted spices and Fresh Coconut ect...

Coconut, Spice paste, Curry leaves etc...

Here is the Kori Sukka ready to eat....

Kori Sukka

8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) coriander seeds
½ teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1 teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1 tablespoon(s) poppy seeds
12 garlic flakes
12 whole dry red chillies roasted
1 tablespoon(s) tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion(s) finely chopped
2 tablespoons oil
salt to taste
Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool.
Dry grind along with roasted red chillies and tamarind paste. This is the first paste.

Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25 minute(s) or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is fully cooked.
Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.

TIP:
The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry....as dry as possible.