Description
Spicy, nutty, and full of flavor, this Mangalorean Chicken Sukka is a delicious dish that pairs beautifully with neer dosa!
Please enable JavaScript in your browser to complete this form.
Ingredients
For masala paste
5kashmiri chillies, whole
1red chilli, whole
1 ½tablespoonscoriander seeds, dhania
½teaspooncumin seeds, jeera
½teaspoonfennel seeds, saunf
¼teaspoonfenugreek seeds, methi
¼teaspoonblack pepper whole
1inchcinnamon stick, dalchini
8cloves, laung
½tablespoonghee
¼cupsliced onions, 40 gms
8garlic cloves, peeled
1tablespoontamarind
¼cupwater
For sukka
500gramsbone-in chicken, curry-cut
1cupgrated coconut
2tablespoonscoconut oil
½cupfinely chopped onions
10garlic cloves, peeled & crushed lightly
15curry leaves
½cupwater
¾teaspoonsalt, divided
For garnish
1tablespoonchopped coriander leaves
Instructions
Roasting coconut
- Roast coconut for 5-7 minutes on low heat till they turn light golden. Keep stirring often to avoid them getting burnt. Set aside to cool. Grind to a coarse powder & divide it into 2 equal portions and set aside for use later.
1 cup grated coconut
Making masala paste
- Dry roast chillies & whole spices given for masala paste on low heat for 4-5 minutes till they are aromatic. set aside to cool.
5 kashmiri chillies, 1 red chilli, 1 ½ tablespoons coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon black pepper whole, 1 inch cinnamon stick, 8 cloves
- Heat ghee in a pan on medium heat, add sliced onions, garlic cloves & fry for 2-3 minutes till onions turn translucent & garlic are lightly roasted. Set aside to cool.
½ tablespoon ghee, ¼ cup sliced onions, 8 garlic cloves
Add dry roasted spices, ½ cup of roasted coconut powder, roasted onions & garlic, tamarind & water to a mixer and grind to a paste.
1 tablespoon tamarind, ¼ cup water
Making sukka
Heat coconut oil in a pan on medium heat, add ½ cup onions, crushed garlic cloves, curry leaves & salt. Fry for 3-4 minutes till they turn light golden.
2 tablespoons coconut oil, ½ cup finely chopped onions, 10 garlic cloves, 15 curry leaves, ¾ teaspoon salt
- Add chicken & fry for 3-4 minutes till they turn pink.
500 grams bone-in chicken
Add ½ cup of water & cook for 5 minutes on medium heat.
½ cup water
- Add sukka masala paste, mix gently & cook for 10 minutes till the masala leaves the sides.
Add the remaining ½ cup of roasted coconut coarse powder, mix & cook for 3 minutes.
Garnish with chopped coriander leaves and serve.
1 tablespoon chopped coriander leaves
