Chicken Sukka (Kori Katchpu)

Owe this recipe to Mrs. Roseline Tauro;  or rather to her son Brendon Tauro.  When we were on a short holiday in Bangalore this year,  we were invited to lunch and I noted a much used, hand-written recipe book in the kitchen.  After enquiring,  I learned that it was a hand-written book by his mother.  Brendon kindly agreed to give me a copy and its a real treasure trove of lovely recipes and am going to share them with you, with all credit given to Mrs. Roseline Tauro.   Have made a separate folder titled ‘From Roseline’s Kitchen’ and after testing and trying them, they will find a place in this folder. 

So here is the first one…. specially for our readers.  I tried it at home and I have to steal KFC’s line and say… “It was finger licking good” !!!!!

Recipe :

1 Chicken – cut into small pieces (boil with 1 teaspoon of salt and keep aside)

 {Note :  this is what the recipe says – but I just sauteed the chicken pieces in a little oil – choice is yours}.

Grated coconut scrapings – 1-1/2 – 2 cups.

Grind fine  the following :

-8  red chillies

-1 tablespoon  coriander seeds

-1 teaspoon cumin seeds

-1/2 teaspoon turmeric powder

-2-3 seeds of garlic

-8 pepper corns

-lime (small) sized ball of tamarind

-1” cinnamon

Take a wide bottommed non-stick vessel,  add a little oil and brown the chicken pieces in small batches.  Remove and keep aside, covered.   In the same pan add one sliced onion and fry till golden then add the finely ground masala and fry well. 

Then add the lightly browned chicken pieces, salt and saute for sometime.  Add little water –and grated coconut and simmer till the chicken is done and the dish is dryish. 

Serve  alongwith rice,   dal/rasam and a vegetable.

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