Topic: chicken kori sukka

[dirtycombats]

8  medium sized pieces (about 800  grams) of chicken
2  tablespoon(s) coriander seeds
?  teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1  teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1  tablespoon(s) poppy seeds
12  garlic flakes
12  whole dry red chillies roasted
1  tablespoon(s) tamarind paste
1  medium sized coconut grated
8  curry leaves
1  large onion(s) finely chopped
2  tablespoons clarified butter (ghee) / butter / oil
salt to taste


Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25  minute(s) or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3  minutes or till the chicken is fully cooked.
Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.

[George]

Is this really a BIR dish? You haven't given any background information, context or even said if you've tried the recipe yourself.

[PaulP]

Is this really a BIR dish? You haven't given any background information, context or even said if you've tried the recipe yourself.

This is definitely a traditional Indian recipe. It has been posted in the wrong section.

Paul