Chicken Sukka | Mangalore Speciality Chicken Dish ~ Step by Step Pics

Chicken Sukka is a dry version of chicken made with a blend of spices and coconut.This is one of the popular Mangalorean dish.The authentic way demands dry roasting all spices and then grinding them.Also dry roasting the coconut and grinding coarsely.The best thing I noted in this recipe is that there is no use of oil in the curry, and only ghee is used towards the end to temper the onions.If you can't take ghee, then fry in oil, but ghee really enhances flavour and the amount is very less.Everyone liked it at home, am happy it turned out fragrant and delicious.Do give this a try and enjoy !!!

Adapted : Ruchik Randhap

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Servings~ 5–6 adults 

Ingredients
to cook
chicken 1kg (2 lb) with bones or boneless
onion medium-sized 1 chopped fine
ground paste 3/4th (recipe below)

salt to taste

for ground paste
poppy seeds /khuskhus 1/2 tsp
cinnamon 1 "piece
cloves 4
hot red dry chillies spicy ones 7

beydegi chilly 7 (or kashmiri chilly powder 2tsp)
coriander seeds 1.5 tbsp
pepper corns 10
fenugreek seeds 1/4 tsp
cumin seeds 1/4 tsp
tamarind one marble size or 1 tbsp paste

onion 1 medium-sized sliced

turmeric powder 1/2 tsp

to grind coarse
grated coconut 1 cup

garlic crushed 3

cumin seeds, a pinch

to temper
onion 1 medium-sized sliced 
ghee 2 tbsps
cinnamon 1/2 "stick
curry leaves 2 sprigs (optional)

Method

• Chop and wash the chicken under running water 5–6 times, or until water runs clear.Drain water and place in colander.

• Heat a pan and dry roast the khuskhus (poppy seeds), cinnamon, cloves half a minute.Add the red dry chillies, kashmiri dry chillies, coriander seeds, pepper corns, fenugreek seeds, cumin seeds, tamarind, give a quick toss.Switch off flame, let it cool and then grind this mix in a blender with very less water to a smooth paste.(If using chilly powder then add after switching off flame, sauté and leave)
• In the same pan, add the chicken pieces, chopped onion, ground paste(3/4) and salt.Cover and cook on low flame.Don't add any water, as chicken leaves out water. 

• In the meantime, heat another pan.Add the grated coconut, crushed garlic, cumin seeds.Dry roast this for 2–3 minutes until the coconut is fragrant and don't let the coconut get browned.Switch off flame and grind to a coarse consistency along with reserved ground paste.
• Wait till the chicken is almost cooked, add the coarsely ground coconut paste and cook till the gravy is thickened and paste is well coated.
• Heat another pan and add ghee.When hot, add the sliced onions, cinnamon.Sauté until it turns golden brown, add in the curry leaves.
• Add the tempering to the curry.Serve hot with rice, chapathi, rotis or neer dosa.

NOTES
* You can use chicken with bones or boneless for this curry.I used chicken thighs with bones.
* The colour of the curry fairly depends on the variety of chillies you use for the curry.
* I didn't have kashmiri dry red chillies, so used 2 tsp of kashmiri chilly powder.You can use different varieties of chillies as per your likes and increase spice as per tolerance.This yields a moderately spicy chicken.
* Adding curry leaves is not in the original recipe, but I have added as I like the flavours.

If you're interested to check out more chicken recipes, click here.