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Chicken Chukka

Chicken Chukka

 

Chicken Chukka is a delicious South Indian dish which I can never resist ordering at my local restaurant, Dosa’n’Chutney in Tooting. After eating there for many years, I finally plucked up the courage to ask for the recipe. Sadly my request was declined, and so I set out to replicate the dish in my own kitchen. It’s a semi-dry dish which is packed with flavour and spice, with sweetness from coconut and a nice little chilli kick. I hope you enjoy!

(serves 4 people)

Ingredients

  • 500g Chicken, cut into large chunks
  • 2 medium onions, finely chopped
  • 250 ml chopped tomatoes
  • 125ml grated/dessicated coconut
  • Handful of Curry leaves, pinched into bits
  • Handful of fresh coriander
  • 3 tbsp oil
  • salt to taste
  • fresh green chillies (add according to your preference for heat)
  • Masala paste
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 2 tsp Peppercorns
  • 1” piece of Cinnamon
  • 3 Cloves
  • Marinade
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp chilli powder

Method

1. Add the turmeric powder, chilli powder, garlic and ginger to the chicken pieces and mix well. Marinate for at least an hour, or ideally overnight

2. Fry the grated coconut in a dry pan until a golden brown colour, and then grind to a paste with a splash of water. Keep to one side

3. Roast the whole spices in a dry pan until fragrant, then blend/grind to a powder

4. Heat about 3 tbsp of oil in a pan. Fry the onion to a golden brown colour, then add the ground spices and curry leaves and fry for one minute more

5. Add the tomatoes and cook until the juice has almost evaporated

6. Add chopped fresh green chillies (optional – add according to your spicy preferences)

7. Add the chicken pieces and cook on medium heat, stirring regularly, until they are well cooked (add the occasional splash of water if the food starts sticking to the pan)

8. Once the chicken is cooked, add the fried coconut, and salt to taste

9. Stir in a handful of coriander leaves before serving

Note – There should not be any “sauce”. The tomatoes should be thick and clinging to the chicken.

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