Manglorean/Udupi Kori (chicken) Sukka (dry)

Ingredients: 

-- Chicken
2 chicken leg quarters with skin (about 1 kg, "pierna muslo Americano"), bone-in
Salt -- 2 tsp
Turmeric -- 1 tsp

-- Marinade
Ginger-garlic paste – 1 tbsp
Red chili powder (Kashmiri or medium-hot) – 1.5 tsp
Coriander powder -- 1.5 tsp
Turmeric powder -- 0.5 tsp
Lemon juice -- 1 tbsp

-- Sukka (dry) masala
Grated coconut (unsweetened) - 3/4 cup
Dried red chilies -- 4-6
Black peppercorns -- 1 tsp
Cumin seeds -- 1 tsp
Coriander seeds -- 1 tsp
Fennel seeds -- 1 tsp
Cloves -- 3
Green cardamom pods -- 2-3
Cinnamon -- 1-inch stick

-- Cooking
Coconut or avocado oil -- 3 tbsp
Mustard seeds -- 0.5 tsp
Curry leaves -- 2 sprigs
Onion, finely chopped -- 1 large
Water -- 1 cup
Optional ingredients:
    Tomato, finely chopped -- 1 medium
    Jaggery -- 2 tsp (if not available, replace with brown sugar)

Method:

1. Marinate the Chicken
Cut each leg quarter into 2–3 pieces (thigh and drumstick separated). Rub the pieces with turmeric and salt. Set aside for 10 min.
Add marinade ingredients. Mix well and let sit for 30 min minimum at room temperature, or refrigerate for 2–3 hours.

2. Sukka masala:
Heat a wok or thick-bottomed pan. When it starts to smoke, add each of the dry masala ingredients in one by one, stir for a minute or two (not more), and remove the ingredient onto a bowl. Repeat with the remaining ingredients. At the very end, add the grated coconut. Roast until golden brown (you will start to see it release oil). Cool and grind all the dry ingredients into a coarse powder. Set aside.

3. Cook the Chicken
In a wide pan, heat oil. Add mustard seeds and let them splutter.
Add curry leaves, then chopped onions. Sauté until golden.
Add marinated chicken. Press each piece down with a spatula, sauté for a few minutes or until it starts to change colour, then flip over and repeat.
Add 1 cup water. If adding jaggery/sugar, do so now and mix well. Cover and simmer on medium heat for 15–20 min, or until the chicken is cooked and tender. Stir occasionally. No need to brown the skin; the fat renders and adds depth.

4. Add Sukka Masala and Reduce
Add the prepared sukka masala to the cooked chicken.
Sauté on medium-high heat, stirring constantly until the masala thickens and clings to the chicken.
If using tomatoes, add them now and cook till softened.
Continue frying until oil begins to separate and the mixture becomes dry and aromatic (10–15 min). The chicken should be well coated and the skin slightly crisped.
The water must be fully absorbed and the consistency should be that of a dry paste. Remember this is a dry dish!

Garnish with chopped coriander leaves and serve with lime wedges. Enjoy with rice or chapatis.

Author: Shrinkingsodacan