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CHICKEN/Kozhi [Koyi] Sukka
Ingredients

1. Boneless chicken 1/2kg
2. Red chillies 10-15
3. Coriander seeds 2 tbsp.
4. Cumin’s 1 tsp.
5. Fenugreek seeds 1 tsp
6. Ajwain (optional) ¼ tsp.
7. Peppercorns 1/2tsp
8. Oil or Ghee for frying
9. Garlic 6-8 flakes
10. A pinch of. turmeric powder
11. A small ball of tamarind 
12. Coconuts grated 1½
13. Onions chopped 2 big
14. .Butter  2tsp
15. Water-2cups
16. Salt to taste

Seasoning

• 2 tsp. ghee
• 1 onion, chopped
• Curry leaves
• Coriander leaves
• Lemon slices

Method

• Fry red chillies, Coriander seeds, Cumin’s, Fenugreek seeds, Ajwain, Peppercorns in a little ghee, then grind them along with Garlic, turmeric, tamarind pulp to fine paste. Remove the masala and keep aside.
• To the same mixie, add grated coconut, garlic flakes, jeera and grind coarsely without water.
• Clean and cut the chicken into pieces
• Place a heavy bottom khadai on flame heat butter, fry onions well. Add the finely ground masala sauté well.  Now add the cleaned chicken pieces to it and required amount of salt and water cover it allow it to cook for 10-15 mins
• Once the chicken is cooked add the ground coconut mixture and keep it on a slow fire till it becomes dry.
• Keep 2 tbsp. ghee in a kadai fry curry leaves and 1 chopped onion. Fry till dark brown, pour the curry over the seasoning, cover and remove from the fire.
• Garnish it with coriander leaves, onions and lemon slices
• Kozhi curry is ready to serve with rice, roti or kozhi roti