Kolhapuri Spicy Chicken Sukka

🔥 Prep

• Cut the 800 g chicken into bite‑sized pieces.
• Thinly slice the 2 yellow onions.
• Grate or finely mince 1.5 tbsp ginger.
• Peel and mince the 10 garlic cloves.
• Measure out 1 tbsp coriander seeds, 1 tsp cumin seeds, 2 tsp red chili powder, 0.5 tsp turmeric powder, 1 tbsp garam masala, 1.5 tsp salt, and 0.5 tsp black pepper.
• Measure out 0.5 cup desiccated coconut and set aside.
• Chop 0.25 cup fresh cilantro for garnish.
• Have 150 ml water, 3 tbsp vegetable oil, and 1 tbsp lemon juice ready.

🔥 Cook

• 1. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat, add the desiccated coconut and toast until golden brown, about 3-4 minutes; remove and set aside.
• 2. In the same oil, add 1 tsp cumin seeds and 1 tbsp coriander seeds; sauté for 30 seconds until fragrant.
• 3. Add the sliced onions; cook, stirring occasionally, until caramelized and deep brown, about 8-10 minutes on medium heat.
• 4. Stir in the minced ginger and garlic; sauté for 2 minutes.
• 5. Add the red chili powder, turmeric, salt, and black pepper; stir for 1 minute to toast the spices.
• 6. Add the chicken pieces; toss to coat and cook over medium-high heat for 5-6 minutes until lightly browned on all sides.
• 7. Return the toasted coconut to the skillet; mix well.
• 8. Pour in 150 ml water; bring to a simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes until the chicken is cooked through and most liquid has evaporated.
• 9. Uncover, increase heat to medium, and continue to stir‑fry for 3-5 minutes to dry the dish further.
• 10. Stir in 1 tbsp garam masala and 1 tbsp lemon juice; cook for 1 minute until aromatic.
• 11. Remove from heat and garnish with the chopped cilantro.

🔥 Serve

• Transfer the Kolhapuri Spicy Chicken Sukka to a serving plate or bowl.
• Serve hot with traditional bhakri, steamed rice, or naan bread.
• Offer extra lemon wedges on the side for an added zing.
• Enjoy the fiery, dry‑marinated flavors while the dish is still warm.