Chicken sukka is the most popular Mangalorean dish popularly known as kori sukka in Mangalore. Chicken Sukka is a dry dish made with a beautiful blend of spices and coconut. The authentic way of preparing this of course involves a effort of dry roasting the spices, grinding them to a paste and grinding the coconut to a very coarse powder and allowing the Chicken to cook in this spicy mixture, but the aromatic flavorful smells divine with so many spices and roasted coconut that goes into it, gives an awesome taste when served with Neer dosa, idli or as a side dish for rice.
Chicken – 1 kg (cut into medium pieces)
Onion – 1 medium chopped
Salt to taste
To prepare masala –
Dry frying –
Coconut – 1 cup grated
Cumin – 1/2 tsp
Garlic – 8 cloves
To fry with ghee/oil –
Byadgi chilies – 8 no’s
Short dry chilies – 5 no’s
Cumin – 1/2 tsp
Pepper – 1/2 tsp
Fenugreek – 1/4 tsp
Coriander – 1 1/2 tbs
Garlic – 6 cloves
Tamarind – 1 marble size ball
Turmeric powder – 1/4 tsp
For seasoning –
Onion – 1 medium thinly sliced
Rinse chicken in water for 3 times, drain the water in it and keep ready.
Heat a pan dry roast cumin, garlic and coconut separately one by one, fry until you get a aroma.
Fry coconut for 2 or 3 min (don’t wait for it to turn brown). Allow the mixture to cool.
Add a 1/2 tsp of ghee or oil in the same pan, fry coriander, and other ingredients one by one separately until light brown.
Allow the mixture to cool for a while.
Add dry roasted ingredients in a mixer jar, blend it to a coarse powder and set aside separately.
Add all the fried ingredients in the same blender, blend it by adding tamarind, turmeric and garlic, add water to grind and blend it to a smooth paste and keep ready.
Heat a heavy bottomed kadai, add ghee or oil in it, when it is hot, add chopped onion fry until it turns to light brown.
Add chicken pieces into it saute until water in the chicken evaporates fully. Add salt to taste.
Add grounded masala into it and combine with the chicken properly.
Add 1 cup of water to cook, cook in a medium flame for 20 to 25 min in a medium flame, cover the lid and cook, saute in between, before it is done, check the salt add salt if necessary.
Ensure that the chicken is done, bring it to a thick in consistency, add dry grounded mixture mix it properly with the chicken, cover the lid and cook it for 2 min.
The final consistency of the curry must be thick and dry. Remove from the flame.
For seasoning add little heat ghee or oil in a pan, fry thinly sliced onion until golden brown,
Add it to the chicken, let it stay covered until serving.