1 small Tamarind, about 1 inch, soaked in water. IF you are using concentrate, ¼ tsp
For onion paste
3 cloves
2 cardamom
1 small Onion
15 Curry leaves
10 Garlic with peel
1 tsp poppy seeds
⅓ tsp Turmeric
½ cup Grated coconut
To make the fry
½ onion, thinly sliced
1 tomato, chopped
Chicken
Salt
cilantro or coriander leaves
Instructions
In a pan, add 1 tbsp ghee, fry the chilies, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, pepper. Fry well and grind it with a small 1 inch piece tamarind. Grind with little water and set aside.
In a pan, add a tbsp of oil, add cloves, cardamom, curry leaves, onion and fry till crispy and crunchy, add garlic, poppy seeds, grind with turmeric.
Roast the fresh coconut lightly and set aside.
Making the Fry
In a large heavy bottomed pan, add some oil and ghee. Let it get hot. Add thinly sliced onion, fry until golden brown. Add the washed and dried chicken pieces. Add some salt and turmeric powder and fry until the chicken is caramalized and browned on top. Add the spice paste and fry for few minutes. Then add the onion paste, fry for about 5 minutes on high flame. Check for salt, add if you want more.
Cover and cook for about 20 minutes. After that open the lid and let the chicken dry out completely. Add the roasted coconut, cook for another 2-4 minutes, top with cilantro.
Serve hot with some neer dosa.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/16/chicken-sukka/