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KORI SUKKA Recipe | Main Course Recipe by Poonam Shetty |
| INGREDIENTS | 1.1 big chicken
2.10-15 red chillies
3.2 tbsp. Coriander seeds
4.1 tsp. jeera
5.1 tsp. methi seeds
6.¼ tsp. oama (optional)
7. 6. peppercorns
8.Oil or Ghee for frying
9.7-8 flakes garlic
10.A pinch of. turmeric powder
11.1 piece tamarind (size of its seed)
12.1½ coconuts, grated
13.10-12 flakes garlic
14.1 tsp. jeera
15.2 big onions, chopped
16.1 tbsp. Butter
17.2 cups water
18.Salt to taste
Seasoning:
2 tsp. ghee
1 onion, chopped
| METHOD | 1.Fry the Ingredients from 2 to 7 in a little ghee, then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside.
2.To the same stone, add grated coconut, garlic flakes, jeera and grind coarsely without water.
3.Clean and cut the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to taste and boil till cooked. Add the ground coconut and keep it on a slow fire till it becomes dry.
4.Keep 2 tbsp. ghee in a karai and add 1 chopped onion. Fry till dark brown, pour the curry over the seasoning, cover and remove from the fire.
Serve hot with: Ghee Rice, white rice,Idli, Neer Dosa, Apam.
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