1 kg. chicken (broiler), cleaned & cut into medium pieces
3/4 cup fresh grated coconut - dry roasted on tawa
1 inch cinnamon, 3 cloves, 7 - 8 pepper corns 
(coarsely pounded)
1 pod garlic - minced
2 1/2 inches ginger - minced
1 cup finely chopped onions
1 sprig curry leaves
2 tej patta (bay leaves)
2 tomatoes - finely chopped
4 tbsp oil
Salt to taste
Finely chopped coriander leaves to garnish
To be ground into dry powder: (all ingredients to be very 
lightly roasted on hot tawa, should not be burnt or blackish)
1/2 inch cinnamon
1 green cardamom
4-5 pepper corns
1 tsp khus khus (poppy seeds)
1 tsp cumin seeds
3 cloves
6 Kashmiri red chilies
5 Madras red chilies
1/2 tsp turmeric powder
1 tbsp coriander seeds
1/2 tsp methi seeds

Chicken Sookha

1. In a heavy bottom vessel, heat oil, add the pounded garam masala with tej patta and fry for a minute.
2. Add onions and curry leaves and fry for some time more till the onion starts turning brown. Add ginger and garlic and fry till it turns golden brown.
3. Add grated coconut and fry for 3 minutes. Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma.
4. Add tomatoes and fry. Add salt to taste. Add chicken pieces and fry till the chicken pieces leave water.
5. Check for salt. Add half cup of water or less so that it just forms a thick gravy. Cover and cook for 15 minutes, stirring occasionally.
6. Garnish with coriander leaves. Serve hot with Neer Dosa, Roti's or Rice.
   Serves: 6
   Preparation time: 30 minutes