Malvani Chicken Sukka
This Malvani Chicken Sukka coats tender chicken in a deep, semi-dry masala made with our Chicken Masala: Malvani Masala, roasted coconut, onion and tomato. The final texture is rich and clinging rather than gravy-like, with the bold coastal spice blend at the centre.
Ingredients:
- 800g skinless bone-in chicken pieces
- 200g onion, finely chopped
- 100g tomato, finely chopped
- 100g fresh grated coconut
- 25g Aazol’s Chicken Masala: Malvani Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 15g neutral vegetable oil
- 5g salt
- 100ml hot water
- 10g fresh coriander, chopped
Instructions:
1. Place the grated coconut in a dry pan over medium-low heat and roast for 5–6 minutes, stirring often, until lightly golden and aromatic. Transfer it to a plate.
2. Heat the oil in the same pan over medium heat. Add the onion and cook for 8–10 minutes until well softened and golden at the edges.
3. Add the ginger and garlic and cook for 1 minute. Add the tomato and cook for 4–5 minutes until soft.
4. Stir in Aazol’s Chicken Masala: Malvani Masala and cook over low heat for 1 minute. Add the chicken and salt and cook for 6–8 minutes until well coated.
5. Pour in the hot water, cover and cook on low heat for 20–25 minutes until the chicken is tender and cooked through.
6. Remove the lid and add the roasted coconut. Cook over medium-low heat for 7–10 minutes, stirring often, until the moisture reduces and the masala clings closely to the chicken.
7. Fold in the coriander and serve hot while the masala is still moist but distinctly semi-dry.
Enjoy this bold Malvani Chicken Sukka with bhakri, chapati or steamed rice.
