Indian Food Recipes: Kolhapuri Kombdichi Sukka

 By Nandini Bhushan*

Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is  influenced with these choices making them unique and distinctive from one another.

Also read: Indian Food Recipes: Mugachi Usal

Kolhapuri Chicken Sukka (Kombdichi Sukka)

A Maharashtrian style dry chicken recipe from the Kolhapur region, chicken sukka is one of the spiciest chicken and a treat for spice loving people. The chicken is cooked along with an aromatic spice mixture along with Dry coconut or khopra that gives it a distinct flavour. Chicken sukka is a semi dry dish that can be served both as a starter and main course.

Ingredients

Chicken : 500 gms

Onion : 2

Ginger garlic paste : 2 tsp

Turmeric powder : 1 tsp

Salt as per taste

Oil : 3 tsp

For the wet masala

Dry coconut : ½ cup

Red chilli : 6

Cumin seed : 1 tsp

Coriander seed : 2 tsp

Peppercorn : 6

Clove : 2

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Khus khus : 1 tsp

Sesame seed : 1 tsp

Step 1

Dry roast poppy seed, coriander seed, cummin, cinnamon, clove, peppercorn, cardamom, red chilli and sesame seed and once done let it cool down.

Step 2

In the same pan dry roast the coconut. Once cool, grind the roasted coconut and the whole masala into a smooth paste.

Step 3

Marinate the chicken with ginger garlic paste, turmeric powder , salt and red chilli powder.

Step 4

Heat oil in a pan and add the sliced onion and saute until golden brown.

Step 5

Add the marinated chicken and combine them all together. Cook it on high heat for eight to ten minutes stirring occasionally. Add the coconut masala and cook  for another five minutes until the masala combines with the chicken.

Step 6

Put half cup of water and cover and let the chicken cook on medium heat for twenty minutes .

Step 7

Cook until the moisture evaporates and you get desired consistency.

*Nandini Bhushan is a well-known food blogger