Kori Sukka (Mangalorean Dry Chicken)

Ingredients

• Chicken - 1 kg
• Large onion - 1 1/2 whole
• Coconut - 1 cup
• Coriander seeds - 3 tbsp
• Turmeric powder - 3/4 tsp
• Black peppercorns - 1 tsp
• Fennel seeds - 1/2 tsp
• Fenugreek seeds - 1 tsp
• Poppy seeds - 1 tsp
• Dry red chilies - 6 whole
• Tamarind paste - 1 tbsp
• Garlic - 4 clove
• Cumin seeds - 1 1/2 tsp
• Curry leaves - 3 whole
• Salt, to taste
• Ghee or butter - 3 tbsp

Instructions

1. 1Heat 1/2 tbsp ghee or butter in a small pan over medium heat, then add the coriander seeds, turmeric powder, black peppercorns, fennel seeds, fenugreek seeds and poppy seeds and toast them until the spices release their aroma; turn off the heat and let the spices cool.
2. 2Dry-roast the whole red chilies on a griddle for 3 minutes, then transfer them to a grinder with the cooled toasted spices and the tamarind paste and grind to a smooth paste; if you prefer it hotter, you can use more chilies (the original calls for 15).
3. 3If your coconut is not already grated, grate it now, then grind the coconut with the garlic and the cumin seeds into a coarse, dry paste without adding water.
4. 4Toss the chicken pieces with the spice and tamarind paste until evenly coated and let them sit for 10-15 minutes to absorb the flavors.
5. 5Heat 1 1/2 tbsp ghee or butter in a large frying pan with a lid, add the marinated chicken and stir well; cook on medium flame without adding water, opening and stirring occasionally until the chicken is cooked through and most of the moisture has evaporated.
6. 6When the chicken is cooked, stir in the coconut-garlic-cumin paste and salt, then cover and cook for 5 more minutes to marry the flavors.
7. 7In a small pan, heat the remaining ghee, add the curry leaves and fry briefly until fragrant, then add the onion (chopped) and fry until light brown and caramelized; pour this onion-curry leaf tadka over the chicken as a garnish.
8. 8Serve the kori sukka hot with steamed rice or roti; this recipe serves 6 people. Optional: finish with a squeeze of lemon before serving for a bright lift.