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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isidore's Chicken Sukka
 Categories: Poultry, Herbs, Chilies, Vegetables, Rice
      Yield: 4 Servings
 
      4 lb Tender chicken
      1 c  Scraped coconut
      1 lg Onion
      2 tb Coriander seed
      1 tb Cumin seed
      1 ts Peppercorns
    1/2 ts Turmeric powder
      8    Long dry red chilies
      3    Short dry red chilies
      1 tb Raw rice
           Salt
           Vinegar

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      3 tb Ghee
      1    Sprig curry leaves
 
  Wash the chicken, cut it into small sized pieces.
  
  Cook it in very little water and salt to taste till
  tender.
  
  Dry roast in a pan or thava the coriander, cumin seeds,
  peppercorns, dry red chillies. Roast the rice too till it
  is puffed up and brown. Powder all together with the
  turmeric powder.
  
  Slice the onion fine. In a deep bowl mix well the cut
  onion, powdered masala and scraped coconut together.
  
  In a deep bottomed vessel heat the ghee. When hot drop in
  the coconut masala mixture along with the curry leaves
  and fry well for around 5 minutes till you get a nice
  aroma.
  
  Drop in the cooked chicken pieces (without the water) one
  by one, mixing carefully so that the masala coats the
  pieces well. Depending on how dry you want the dish, you
  can add the required amount of water. I added only 6
  tbsps of the chicken broth as I wanted a dry but moist
  dish.
  
  Cook for 8 - 10 minutes till done. Adjust salt and add
  vinegar to taste. Serve hot with rotis or brown bread
  with a side serving of salad.
  
  RECIPE FROM: http://marky-thechef.blogspot.com
  
  Uncle Dirty Dave's Archives
 
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... "Everything we are is at every moment alive in us." -- Arthur Miller

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