Kori Ajadina

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. 2

   Prepare the Sukka Masala

   • Place a small, dry pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadagi chilies, and fenugreek seeds.
   • Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and a shade darker. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
   • Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3. 3

   Sauté Aromatics and Cook Chicken

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
   • Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
   • Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is about 80% cooked through.
4. 4

   Finish the Dish

   • Uncover the pan. Add the freshly ground sukka masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt. Stir well to coat the chicken pieces evenly.
   • Cook for 5 minutes, allowing the chicken to absorb the rich flavors of the masala.
   • Add the fresh grated coconut. Increase the heat to medium and stir-fry for 6-8 minutes.
   • Continue cooking, stirring frequently, until all the moisture has evaporated, the mixture is dry, and the coconut-masala blend clings beautifully to each piece of chicken.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the Kori Ajadina rest for 10 minutes to allow the flavors to meld further.
   • Serve hot with traditional accompaniments like neer dosa, sannas, chapati, or steamed rice.