Spicy Chicken Sukka (No Ginger, No Garlic)

Introduction:
Spicy Chicken Sukka is a dry-style South Indian chicken preparation made without ginger, garlic, or coconut. This homely recipe relies on whole spices, onions, tomatoes, green chillies, and pepper for heat and flavour. It is best enjoyed as a side dish with hot rice and rasam.

Cooking Time: 35–40 minutes

Ingredients (for ½ kg chicken):
- ½ kg chicken
- 2 inch cinnamon
- 5–6 cloves
- 2 tbsp fennel seeds
- 4 medium onions (sliced)
- 5 medium tomatoes (sliced)
- 8 spicy green chillies (slit)
- 7–8 tbsp refined oil
- A pinch of turmeric powder
- 1 tbsp pepper powder (or to taste)
- Salt to taste

Preparation:
- Grind cinnamon, cloves, and fennel seeds into a fine powder.
- Slice onions and tomatoes.
- Slit the green chillies.

Method:
1. Heat a kadai and add refined oil.
2. Add the freshly ground spice powder and sauté gently for a few seconds.
3. Add sliced onions and slit green chillies. Sauté until onions turn soft and translucent.
4. Add chicken, turmeric powder, and salt. Mix well and sauté for a few minutes.
5. Add sliced tomatoes and cook on high flame for 5–6 minutes until tomatoes soften.
6. Reduce to medium flame and cook the chicken for 5 minutes.
7. Lower the flame and cook for another 5 minutes until oil separates.
8. Add pepper powder at the end, mix well, and switch off the flame.

Notes:
- Do not add water. Chicken cooks in its own moisture and tomato juices.
- Adjust chillies, pepper, and salt according to taste.
- Keep on low flame until the chicken is fully cooked.

Serving Suggestion:
Serve hot as a side dish with rice and rasam.