Скачать или смотреть Mangalorean Chicken Sukka

Mangaloreans, is this approved?
Chicken Sukka is pure love. I've grown up eating this, and I never get bored of it. I hope you all get to try and experiment with this dish, and it will bring you the same joy it gives me. I've shared the full detailed recipe in the comments. If you wish to watch the longer and more detailed recipe video, just comment 'Chicken Sukka,' and I'll send you a link to your DM.
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Chicken Sukka

Ingredients
500gm chicken
For the masala
1 1/2 tbsp coriander seeds
1 tsp jeera
1 tsp mustard seeds
3-4 fenugreek seeds
3 Kashmiri chillies
4 Bedgi Chillies
1 large Onions (roughly chopped)
5-6 garlic cloves
1 small ball of tamarind (softened in some hot water)
1/2 tsp turmeric powder
For the coconut mixture
2 tbsp oil
1/2 tsp jeera
2 Fenugreek Seeds (optional)
10-12 curry leaves
3/4 cup grated coconut (blended in a mixer)
1/4 tsp turmeric powder
Other ingredients
1 tbsp oil for frying
1 cup water
Sal to taste
Chopped coriander to finish.
Method
1. For the masala , in a pan dry roast the coriander, cumin, black pepper, Mustard seeds & fenugreek seeds from 2-3 mins till they start to make and get crunchy.
2. Take off into a-bowl and let the cool off completely in the same pan heat dry roast the chillies till they start to soften and smoke and take them and let this cool off too.
3. Transfer this to your mixer grinder along with the onions, garlic, tamarind, turmeric & a little butter of salt, add about 1/4 cup of water & grind to fine paste.
4. Next lets make the coconut mixture for the chicken sukka, heat oil in a pan and add in the cumin seeds along with the curry leaves & fry from 10 seconsd, into this add the onions and let it fry til it starts to get golden, now add the grated coconut (i have blended the grated coconut in a mixer grinder to get a little more finer, this is optional) and fry till most of the water evaporates.
5. Take it off the heat and keep this aside.
6. Finally we can start making the chicken sukka, in a large kadai heat oil and add in the masala that was prepared, fry this for 2 mins and then add in the chicken along some salt, mix well till the masala has combined and then add in the water, cover and let this cook for 10 mins on medium heat.
7. After 10 mins the chicken should have cooked, reduce this till the gravy thickens a bit you can even add some garam masala at this point if you wish.
8. Once the masala thicken add the coconut mixture that was prepared, mix well anf let this dry ove a bit, take about 5 mins on medium heat.
9. Check the salt & see of needs a little more tamarind pulp for acidity.
10. Once the masala’s thickens completely it’s ready to be served and enjoyed
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