Chicken Sukka

For the Spice powder: Grind all ingredients in table-2 (Black peppercorn + Cumin seeds + Fennel seeds + Dry Curry leaves + Cloves + Cinnamon) to a fine powder and keep aside.

For the Sukka Varuval: Wash the chicken and cut into bite size pieces. (Using whole cut chicken gives good flavour than boneless).  Heat oil in a pan, splutter cumin seeds and curry leaves.  Turn the flame to medium high and add chopped onions, slit open green chilies, whole garlic cloves and crushed ginger. Fry them till they turn slightly brown. Now add the washed chicken pieces along with turmeric powder. Cover the pan with lid and steam until fully cooked. Now bring the flame down to medium low, add red chili powder, coriander powder, prepared spice powder and salt. Keep frying until it fully coats and thickens. At this stage the masala will stick heavily to the bottom of the pan as there are absolutely no tomatoes in this recipe and without any water content the masala tend to become dry. This shouldn’t be a problem if using non stick pan but on the other hand with regular aluminum kadai or steel, its usually a problem. Sprinkle little water to avoid too much burning to the bottom of the pan. Keep the flame over medium low until the whole masala gets browned and thickens to desired consistency. Scrape the pan and get all the masala out and transfer to a bowl and garnish with coriander leaves. Serve hot with (sambar / rasam / curd) rice.