MANGALOREAN KORI CHUKKA / CHICKEN CHUKKA

தமிழில் காண : கிளிக் 

Hi All,

MANGALOREAN KORI CHUKKA / CHICKEN CHUKKA ! If you have already read about my old posts then you must know how our family loves chicken 😊..Its like we are addicts to chicken !

So I always try different recipes with chicken, as whatever I try with chicken definitely it is going to be a hit in my home😎😎😎😎

Recently I tried Authentic Mangalorean Chicken chukka ,It was super super hit in my home- with fresh spices , aromatic , appetizing colour and amazing..Surely it is on top list in my menu!

Don't change the ingredients , just follow the below to get perfect authentic mangalorean chukka taste.

The spicy recipe is as below,

SERVINGS : 4 members.

RECIPE SOURCE : KALIMIRCH

INGREDIENTS:

Chicken – 1/2 kg.

Turmeric powder – 1/2 tsp.

Tamarind – 1” piece – 1 no.

Garlic – 10 pods.

Onion – 2 nos ( big).

Ghee – 1 tsp.

Salt – as required.

Curry leaves – a sprig.

TO DRY ROAST :

Fresh coconut – 1 cup.

Garlic – 12 pods.

Cumin – 1 tsp.

TO GHEE ROAST :

Ghee – 1 tsp.

Dry red chillies – 10 nos.

Coriander seeds – 3 tsp.

Pepper – 1 tsp.

Cumin – 1 tsp.

Fennel – 1 tsp.

Fenugreek – 1/4 tsp.

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HOW TO DO :

1. Wash and clean chicken well and keep it aside.
2. In a pan dry roast fresh coconut in low flame till aroma arises , remove them to a plate.
   
   
3. In the same pan dry roast garlic till light brown and remove from flame , then dry roast cumin till splutters and remove it too to coconut plate.
4. Grind fried coconut , garlic , cumin to powder ( don't add water).
   
5. Heat ghee in a pan and add coriander seeds , cumin fry in medium flame for 30 seconds , then add pepper , fenugreek ,fennel seeds and saute till aroma comes and remove everything to plate.
   
   
6. In the same pan add dry red chillies and fry till brown and remove from flame.
   
7. Let all the above come down to room temperature.
8. In your food processor add all the above ghee fried ingredients , turmeric powder , garlic , tamarind and grind them to fine paste with little water.
   
   
9. Heat 1 tsp ghee in a wide pan and add 1 chopped onion , saute till translucent ,followed by chicken ,above ground masala paste ,salt , mix , close the pan and cook till chicken cooks to soft and tender.
   
   
10. When done add ground coconut mix powder to boiled chicken , mix well and let it boil for 3 more mins.Remove from flame.
    
    
11. In a small pan heat 1 tsp ghee , saute 1 chopped onions , curry leaves till golden brown.Remove from flame and add the sauteed ingredients to chicken and mix well.
    
    
    
     
     
12. Serve hot with Rice , chapathi , aapam , pulka of your choice.I served with Ambur Chicken Dum briyani.Else if you are in paleo diet like me then have it as it is :)).

NOTES :

1. Always roast in low or medium flame to enhance the aroma and taste of spices.
2. After adding coconut mix powder don't boil too much , just 3 mins enough to blend with chicken.
3. Try to use ghee for perfect taste , if not possible try with gingelly oil but ghee works best.
   
    HAPPY COOKING!!