Chicken sukka recipe

suk18
Preparation Time : 30 min Cooking Time : 30 min Serves : 4 - 5

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.    

Ingredients:

Chicken – 1 kg (cut into medium pieces)

Onion – 1 medium chopped

Ghee/oil

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

Ghee/oil

 

 

 

 

Method:

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.

suk2 suk3 suk4

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.

suk5

suk6

Allow the mixture to cool for a while.

suk7

Add dry roasted ingredients in a mixer jar, blend it to a coarse powder and set aside separately.

suk8

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.

suk9

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.

suk10

Add chicken pieces into it saute until water in the chicken evaporates fully. Add salt to taste.

suk11

Add grounded masala into it and combine with the chicken properly.

suk12

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.

suk13

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.

suk14

The final consistency of the curry must be thick and dry. Remove from the flame.

suk15

For seasoning add little heat ghee or oil in a pan, fry thinly sliced onion until golden brown,

suk16

Add it to the chicken, let it stay covered until serving.

suk17

Mangalorean kori sukka/ Chicken sukka is ready to enjoy with neer dosa or as a side dish for rice with chicken gassi.

 

 

Tags: , ,
You can leave a response, or trackback from your own site.

One Response to “Chicken sukka recipe”

  1. noorsulai says:

    nice chichen sukka

Leave a Reply

Website Designed and Developed By Idaksh Technologies