Chicken Sukka (Dry Chicken Curry with Grated Coconut)

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:
http://www.thetiffinbox.ca/2009/03/chicken-sukka-dry-chicken-curry-with-grated-coconut-mangalorean.html

500g chicken, cut into bite sized pieces (I use a combination of thighs and drumsticks)
½ teaspoon turmeric
2 tablespoons coconut or unscented oil
1 medium onion, diced
1 inch piece of ginger, finely chopped
2 cloves garlic, finely chopped
1 – 2 bird’s eye green chillies, finely chopped
2 fresh tomatoes, diced
4 tablespoons bafat spice mix (bafat powder/ masala)
½ cup hot water + a little extra, if required
½ cup grated coconut (fresh, frozen or unsweetened dessicated)
Salt to taste

For the tempering –

2 tablespoons coconut or unscented oil
1 garlic clove, smashed, but left whole
1 sprig (8 – 10) curry leaves
2 long, mild red chillies (I like to use Kashmiri chillies)

Method:

Rub the chicken pieces with the turmeric, and keep aside.

Heat the oil in a sauté pan, and add the onion. Fry on a medium heat for about 4 – 7 minutes, until it softens and is just beginning to colour. Add the ginger, garlic and green chillies and sauté for an additional minute.

Add the tomatoes and bafat spice mix. Stir and fry on a medium heat for about 5 minutes, until the masala begins to thicken slightly. Season with a little salt.

Add the chicken pieces, and stir to coat them well with the onion-tomato-spice mixture. Cook for a few minutes, then add ½ cup hot water, cover and cook for an additional 15 – 20 minutes, depending on the size of your chicken pieces, or until they are cooked through. Check occasionally, adding more hot water if the curry is drying out too much.

Taste and adjust seasoning to your taste.

Stir in the grated coconut.

To make the tempering, heat the oil in a small pan, and add the garlic, curry leaves and whole chillies. Sizzle for about 30 seconds then pour the whole lot into the chicken, and cover to trap the aromas. Stir together before serving.