I have already shared Prawns Sukka and Crab Sukka.Its time for Chicken Sukka.Let's do it.
Chicken Sukka Recipe | How To Make Mangalorean Chicken Sukka
...............................................................................................Prep time: 20Cook time: 20 Total time: 40
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By: Ashwini Nayak
Published:
Chicken Sukka is a semi-dry dish which is a famous coastal delicacy made using chicken, coconut, and blended with Indian spices.
Serves : 4-5
Ingredients:
Marination:
1 Kg Chicken(curry cut)
1/4 tsp Tumeric Powder
1/4 tsp Red Chilly Powder
Salt
Roast :
Spices:
1 Tbsp Ghee
3 Tbsp Coriander Seeds
1/4 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1/2 tsp Pepper seeds
5 Cloves
2 inch Cinnamon Stick
1 tsp Poppy Seeds
1 tsp fennel Seeds
8-10 Red Chilly
1.5 Cup Coconut Grated
Saute and Paste:
1 tsp Oil
2 Onion sliced
10 Garlic Cloves
1 inch Ginger
Other:
2 tsp Oil
1 Onion thinly sliced
1 Lemon
Water as required.
Salt to taste
Directions:
1. Clean the Chicken and Marinate with Turmeric Powder, Red Chilly Powder, and salt and keep aside.
2. Heat the Ghee and roast all 'Spices' under 'Roast' for 30 seconds. Take care not to burn.
3. Now dry roast Red Chilly and Coconut separately till it leaves aroma. Keep Aside.
4. Heat the oil in a pan. When hot add 2 Onion, Ginger, and Garlic and saute till onion turns its color.
5. Once Cooled, In a mixie jar add all Spices, Red Chilly, 1/2 Cup Coconut, Onion, Ginger, and Garlic and Make a fine paste adding little water as required.
6. [This Step is Optional] In the same jar add the remaining 1 Cup Coconut and make a coarse powder. Do not add water, Do not Make it paste.
7. Heat the oil in a pan. When hot add thinly sliced onion and saute till onion turn golden brown.
8. Now add the Marinated Chicken, salt to taste, and mix well. Cook covered for 5 minutes. Chicken Leaves Water.
9. When Chicken is half done, add the paste(from step 5) and mix well and allow it to cook for about 10 minutes.
10. Add little water if required. Let the water dry and then paste coat the Chicken well.
11. Finally, add the remaining 1 cup coconut (from step 6) and Mix well. Switch off once the Chicken is cooked.
12. Squeeze the Lemon juice and Keep covered until you serve.
13. Garnish with Coriander Leaves. Serve with rice/roti and enjoy...
1. Clean the Chicken and Marinate with Turmeric Powder, Red Chilly Powder, and salt and keep aside.
2. Heat the Ghee and roast all 'Spices' under 'Roast' for 30 seconds. Take care not to burn.
3. Now dry roast Red Chilly and Coconut separately till it leaves aroma. Keep Aside.
4. Heat the oil in a pan. When hot add 2 Onion, Ginger, and Garlic and saute till onion turns its color.
5. Once Cooled, In a mixie jar add all Spices, Red Chilly, 1/2 Cup Coconut, Onion, Ginger, and Garlic and Make a fine paste adding little water as required.
6. [This Step is Optional] In the same jar add the remaining 1 Cup Coconut and make a coarse powder. Do not add water, Do not Make it paste.
7. Heat the oil in a pan. When hot add thinly sliced onion and saute till onion turn golden brown.
8. Now add the Marinated Chicken, salt to taste, and mix well. Cook covered for 5 minutes. Chicken Leaves Water.
9. When Chicken is half done, add the paste(from step 5) and mix well and allow it to cook for about 10 minutes.
10. Add little water if required. Let the water dry and then paste coat the Chicken well.
11. Finally, add the remaining 1 cup coconut (from step 6) and Mix well. Switch off once the Chicken is cooked.
12. Squeeze the Lemon juice and Keep covered until you serve.
13. Garnish with Coriander Leaves. Serve with rice/roti and enjoy...
Do try and share your experience by comments here or my Facebook page
I would love to hear from you all :)
Happy Cooking....
Ashwini
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