Chicken Sukka

Ingredients

• 500g chicken, bone-in
• 2 large onions, finely chopped
• 1/2 cup dry coconut, grated and roasted
• 2 tbsp Kanda Lasun Masala
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• Salt to taste
• Fresh coriander for garnish
• Water as needed

Instructions

1. 1Grind roasted coconut, one onion, ginger-garlic to a smooth paste with minimal water.
2. 2Heat oil in a heavy-bottomed pan, add the remaining chopped onion and sauté until golden.
3. 3Add the ground paste and Kanda Lasun Masala. Fry until oil separates from the masala.
4. 4Add chicken pieces and salt. Sauté well for 10-12 minutes until chicken changes color.
5. 5Add a splash of water, cover, and cook on low heat until chicken is tender and the curry is dry.
6. 6Garnish with fresh coriander. Serve hot with bhakri or chapati.