This recipe was given by a lady who works at the same place as I do. In the local tongue (Tulu), it's referred to as 'Kori Aajadina', which simply means 'dry chicken'. Today it's more popularly known as 'Chicken Sukka'.
The initial preparatory phase involves a bit of roasting and grinding, so I'd suggest keeping all the ingredients at hand before beginning to cook.
Prelims: Marinate the dressed chicken with salt and turmeric, and keep aside.
(Measure for 1.25 kg dressed chicken)
What you need for the masala:
Coriander seeds (1 teaspoon)
Fenugreek (Methi) seeds (1/4 teaspoon)
Red Chillies [25 small + 7 byadgi for the color; alternatively 28-30 small ones]
Garlic cloves (9-11)
Curry leaves (4-5 sprigs full)
Coriander leaves- a small bunch
Coconut- 3/4, grated
Cardamom (elaichi, 2)
Bay Leaf (1)
Tamarind (a small chunk)
Roast all the above mentioned ingredients (except coconut and tamarind; roasted coconut lends a distinct flavor but it can get a little overpowering) in a little oil/ghee, and make a coarse masala. You can add some salt to the masala at this stage itself.
Onions, 7-8 chopped coarsely
Garlic, one bulb, lightly mashed
Curry leaves (2-3 sprigs)
Coriander leaves, a small bunch
Coconut (1/2, grated)
Heat oil/ghee, add the chopped onions, and fry till golden brown. Add garlic, and fry. Add half the curry leaves and coriander leaves, and fry till a nice warm aroma emanates. Now add the chicken and heat till its half cooked. Don't add extra water.
Next, add the masala, and cook on a low flame till its fully done. Add salt if required.
(This is the typical Mangalorean style Chicken Curry at this stage)
The grated coconut is then added, and cooked on a low flame, till the consistency turns into semi-liquid from the initial phase. Heat till it reaches the desired consistency. Add the remaining curry leaves and garnish with finely chopped coriander leaves.
Serve with steaming hot rice and dal, or some fresh neer dosa.
Tip: Prawn or Squid sukka tastes very good (prawn actually is better) too!