Instructions: Clean chicken and cut in required sizes. Marinate chicken with 1 lime, salt, red chilly power & turmeric power for about about 1/2 1 hour

(Remember U are going to add more spices while cooking...so go slow on the spices here).

Take 1/2 onion. Fry it slightly brown(in 2 tbsp of oil), add garlic, coriander, jeera, methi, pepper corns, elaichi, dalchini and red chillies (keep stiring). Fry on low heat for about 10 mins. let it cool and then grind it along with ginger & turmeric powder (1/2 tbsp). After the masaala is ground properly, add coconut and grind for 2 mins (without adding water). Remove 3/4 of the ground masaala and grind the remaining masaala with little water to a fine paste.

Take the remaining onions and fry it with 1 tbsp of ghee (olive oil or coconut oil will change the flavour a bit...I have managed it without ghee), when brown add the marinated chicken and cook it for 5-8 minutes on medium heat. keep shaking without breaking the chicken flesh from the bone. (oh forgot to mention... boneless chicken is no good for this dish.) At this point if all the water is dried up..u might want to add wee little water. Add the remining masaala which you put aside earlier.....cook on low heat till U know its done..say about 2-3 mins.

I guess I dont have to add (I will anyway for the non-indian readers ) that this disk is usually eaten with bread (chapatis, phulpkas)

available here in the US.

Disclaimer: This one is right outta my memeory.....any goof-ups on my part is unintentional. So no flames please, ignore typos.

Kori Aajadina is a Mangalorean dish, aptly known as chicken sukha in Bombay restaurants.

Kori = Chicken Aajadina = Dried (In tulu, a language spoken in Mangalore)

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