Chicken chukka is a delicious south Indian recipe, a tasty and popular side dish from Kerala cuisine, also known as Chicken chukka Varuval, an unique dish made using aromatic spices, Kashmir chilies and the use of curry leaves makes the dish colourful, aromatic and flavorful. A yummy and a perfect side dish to serve with roti or rice.
To fry –
Coriander – 2 tsp
Kashmir chilies – 8 no’s
Chilly powder – 1 tsp (adjust to your taste)
Cumin – 1 tsp
Clove – 5 no’s
Cinnamon – 2 small pieces
Cardamom – 4 no’s
To blend –
Garlic – 10 cloves peeled
Ginger – 2 inch chopped roughly
Coriander – 1 small bunch
Other ingredients –
Chicken – 750 gm
Onion – 2 no’s chopped
Curry leaves – 3 spring
Oil – 2 tbs (preferably coconut oil)
Salt to taste
Chopped Coriander for garnishing
Rinse chicken in water for 3 times drain the water in it and set aside.
Heat a pan, add all the ingredients to fry,
Dry fry until light brown, in a medium flame. remove from the flame, allow it to cool at room temperature.
Add all the dry fried ingredients in a mixer jar, blend it to powder and set aside, in the same jar add all the ingredients to grind, blend it to a coarse paste by adding enough water to blend.
Add chicken, ground powder, ground paste and salt, toss it well
Set aside for 1 hr.
Heat oil in a pan, when it is hot add chopped onion and curry leaves, fry until it turns to translucent.
Add marinated chicken into it, saute
Cook in a medium flame until done, saute in between , let the chicken cook in the water in it. Cover the lid to cook. It takes about 20 to 30 min to be done. Cook until done and also the water in the chicken gets absorbed completely.
Once it is done, add chopped coriander, toss it well, remove from the flame.
Enjoy Chicken chukka varuval as a side dish for roti or rice.