- 500 gm chicken cut into small chunky pieces 5 (2+3) onions 1 teaspoon garlic paste 1 teaspoon ginger paste 1 tablespoons coriander leaves 1 inch Cinnamon 3 cloves 2 teaspoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 6 dry red chillies 1 tablespoon lemon juice 1 teaspoon turmeric powder ¼ dry coconut (Kopra) 1 large tomato cut into 4 pieces Salt to taste
CHICKEN SUKE / KOMBDI SUKE
The Maharashtrians use plenty of dry coconut (Kopra) in their cuisine. The ground paste of roasted grated dry coconut & fried (browned) onions is refrigerated & used as and when required to make curries for both vegetarian and non-vegetarian preparations to give it a typical marath-mola experience. This is used to make a ground paste called “vatan”. Vatan consists of Suke (dry) coconut, fried onions, garlic, ginger & coriander leaves.
Further tomatoes are added while making this Kombdi suke dish gives life to the preparation.
- Cut the dry coconut into big chunks & roast them on low flame.
- Chop 2 onions & fry them till brown. Grind both dry coconut & onions to a coarse powder.
- On a hot tava/ pan, dry roast cinnamon(tikhi), cloves, coriander seeds, cumin seeds, black pepper corns and dry red chillies for 1 minute.
- Now grind to a fine paste the garlic, ginger, coriander leaves alongwith the above dry roasted spices.
- Apply salt, turmeric powder & lemon juice to the chicken & marinate for 15 to 20 minutes. Then apply the ground paste & marinate it further for half an hour.
- Heat 2 tablespoons oil, add finely chopped onions till golden brown. Then add the marinated chicken & fry it on slow flame for 20 minutes.
- Add the coconut paste & fry it further for 10 minutes. Add the tomato & ½ cup of water and cook till the chicken is soft & dry.
- The chicken suke is ready to be served.