iCookiPost

Kori Sukka comes from the Bunt community,Hindis from Mangalore in South India.

During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the “The Bollywood Cookbook” by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty’s Kitchen. This goes well with rice or roti.Enjoy!

Ingredients

1. Chicken(skinless) – 1 kg
2. Onion(finely chopped,large) – 1 1/2
3. Grated Coconut –1
4. Coriander seeds –3tbsp
5. Turmeric powder –3/4 tsp
6. Black Peppercorns – 1 tsp
7. Fennel seeds –1/2 tsp
8. Fenugreek seeds – 1 tsp
9. Poppy Seeds – 1 tsp
10. Dry red chilly (roasted) – 6
11. Tamarind paste – 1tbsp
12. Garlic cloves – 4
13. Cumin seeds – 1 1/2 tsp
14. Curry leaves –3 sprigs
15. Salt
16. Ghee or Butter- 3 tbsp

Preparation

1. Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
2. Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
3. Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
4. Mix the chicken pieces with the first paste and leave it for 10-15minutes.
5. In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
6. Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
7. In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
8. serve hot with  rice or roti.This serves for 6 people

Ingredients

1. Chicken – 1 kg
2. Basmathi Rice(Jeera Rice) – 1 kg
3. Onion – 6
4. Ginger – 50 gms
5. Garlic – 8
6. Green Chilly – 4
7. Curd – 1 cup
8. Kus Kus (poppy seeds) – 2tsp
9. Garam Masala powder – 3 tsp
10. Coriander leaves – 2tbsp
11. Pudina leaves – 2 tbsp
12. Curry leaves – 2tbsp
13. Lime juice – 2 tbsp
14. Dalda (Ghee) – 250gms
15. Cashew nuts -2tbsp
16. Raisins – 2tbsp

For Making garam masala powder

1. Cloves – 4
2. Cardamom – 6
3. shah jeera (caraway seeds) – 1 tsp
4. Cinnamon stick -1 inch piece
5. Nut meg (jathika) -1/4 piece
6. Mace (jathi pathri) – 1 tsp

Preparation

1. Soak rice for 15 minutes.
2. Heat oil in a pan and add half of chopped onions and saute till it changes its color. Add ginger- garlic-green chilly paste, chopped green chilly and saute well.
3. Add biriyani masala powder and once smell comes ,add chicken pieces to it and stir well.Add curd,kus kus,salt ,1/2 cup water and allow it to cook on medium flame.
4. once chicken is half cooked, add lime juice, chopped curry leaves, coriander leaves and pudina leaves.once gravy becomes dry, remove from heat.
5. Heat ghee in a pan and add the remaining chopped onions and fry to golden brown.fry cashews and raisins in the same ghee and keep aside.
6. In the same pan, Add rice to it and fry for 5 ?10 minutes.Add required amount of water(double the quantity of rice),salt .cover and cook till done.
7. In a lar ge pot, layer the chicken pieces first then sprinkle garam masala powder over it,put a second layer of rice.then put garam masala powder,fried onions, cashews,raisins and repeat this until everything is used up.Sprinkle fried onions and coriander leaves on top.
8. Leave on low heat to keep it warm.
9. Serve with Raita and pappadam.

This is a different style of chicken fry using less ingredients and adding dry red chilly instead of red chilly powder enhances the taste.Hope you all like it.

Ingredients

1. Chicken(thighs) – 4
2. Ginger-garlic paste-1 tbsp
3. Shallots – 6
4. Dry red Chilly – 8
5. Turmeric powder- 1tsp
6. Curry leaves- 1 sprig.Salt
7. Coconut oil

Preparation

1. Make a fine paste of the above ingredients and Marinate chicken for 1 hour.
2. Deep fry in hot oil.
   serve as appetizer or as a side dish for roti.