Chicken sukka: dry chicken curry

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Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.

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The Spruce / Julia Hartbeck

Add the ginger và garlic pastes & sauté until browned, for 2 lớn 3 minutes.


The Spruce / Julia Hartbeck

Add the chicken và salt to taste. Mix well và cook, stirring frequently, until the chicken is well browned on all sides.


The Spruce / Julia Hartbeck

Add the prepared powdered spice mix và stir well. Cook until the spices begin lớn give off a cooked aroma ("raw" spices have a sharp, pungent aroma as compared to "cooked" spices). địa chỉ the coconut cream and mix well.


The Spruce / Julia Hartbeck

Cover the pan, lower the heat khổng lồ simmer, & cook, stirring every 2 to lớn 3 minutes to lớn prevent burning. After 10 minutes, remove the cover and cook until most of the gravy has dried up, turned thick, & is a dark brown color, stirring as needed.

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The Spruce / Julia Hartbeck

Add the sugar and vinegar và mix well. Cook for 2 khổng lồ 3 minutes more & then turn off the heat. Kiểm tra the seasoning and địa chỉ cửa hàng salt if needed.


The Spruce / Julia Hartbeck

Garnish the chicken sukka with chopped cilantro and serve with plain boiled rice, if desired.


The Spruce / Julia Hartbeck

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