Chicken Sukha

Chicken Sukha

1. Roast 8 red chillies with 2 tbsp oil for 4 mins and set aside.
2. Heat 2 tbsp oil in pan. Add 1 tbsp corriander seeds, 1 tbsp cumin seeds, 4 pepper corn, 1 cardamon, 1" cinnamon, 4 cloves, 1 tbsp mustard, 1/8 tbsp methi seeds, 1 spring curry leaves and roast for 2 mins on slow flame. Set aside and grind with 1 tsp tumeric powder and roasted chillies.
3. In pot heat 2 tbsp oil. Add 1 sliced onion, 1 finely chopped tomato, 1 sprig curry leaves. Add 1/2 kg medium cut chicken pieces, add 1/2 cup chopped corriander leaves. Add 1/2 masala powder and 1 tsp salt. Add 1/2 cup water if too dry. Cook on low flame till chicken turns soft and cooked.
4. Roast 1 cup grated coconut on pan and add remaining masala powder and fry for 4 mins.
5. Add roasted coconut to chicken and mix well. Garnish with 1/2 cup chopped corriander leaves.