Kori Sukka

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.

2. 2

   Make kori sukka masala: Dry roast half cup fresh grated coconut until golden. Add 4 dried red chillies, 1 tbsp coriander seeds, half tsp cumin and half tsp peppercorns. Roast 2 minutes. Grind to a smooth paste.

3. 3

   Pressure cook chicken: Cook marinated chicken with half cup water for 3-4 whistles until tender. Save the stock.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.

6. 6

   Add kori sukka masala: Add the roasted coconut paste. Fry on medium heat 6-8 minutes until oil separates.

7. 7

   Add cooked chicken: Add the pressure-cooked chicken. Toss to coat in the masala.

8. 8

   Add stock: Add 3-4 tbsp of the saved stock. Cook on medium heat 5 minutes.

9. 9

   Dry fry: Cook on high heat 5-8 minutes until completely dry — kori sukka is a dry dish with no gravy.

10. 10

    Serve: Adjust salt. Kori sukka should be dark and completely dry. Serve with kori rotti (crispy rice wafers) or neer dosa.