This delicious dish from southern part of India reminds me greatly of the famous Malaysian Curry -- Rendang. The taste and texture of chicken Chukka greatly resemble Curry Rendang, it too has very nice coconut fragrance.
But the preparation is a lot easier, and somewhat healthier as it doesn't call for coconut milk.,the marinated chicken cooked slowly in spices until almost all liquid is gone and the final result covered with thick flavorful gravy.
It is best served with steamed rice! In some cases, it could be a good starter and side dish!
600 gm of chicken cut into pieces（drumstick or Chicken thigh boned and cut into bite size）
1/2 cup grated coconut （roast or suate until golden brown）
1 tbsp Coriander powder
2 tsp Red chillies powder
1 tsp Fennel seeds
2 tsp Pepper corn
1 Cinnamon Stick
1/2 tsp Turmeric Powder
1 1/2 tsp salt
20-25 curry leaves
1 medium size bombay onion, slice
2 medium size tomatoes (grind into paste)
2 tsp Ginger Garlic Paste
All the ingredients
Roast grated coconut till golden brown in color, let cool and ground it into powder.
Roast cloves, cinnamon stick (break into small pieces), fennel and pepper corn until fragrant, let cool and grind into fine powder.
Clean and cut chicken pieces, add the grated coconut powder, spice powder, coriander powder，chili powder, turmeric powder, ginger garlic paste and salt, marinate chicken for at least 2-3 hours or over night.
Grind tomato into paste.
In a cooking pan, fry the curry leaves with 2 tsp of oil until fragrant and crisp, take it out and leave it aside. In the same pan, stir in sliced onion and fry until translucent. Take it out and leave it aside.
In the same cooking pan, pour in tomato paste and cook it without adding more oil.
Now add the chicken pieces, turn well, cover with lid and cook the chicken at medium low for 25-30 minutes. Or until the chicken is cooked.
Add the onion and curry leaves before serving.
Super delicious chicken Chukka/Sukka.
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