Hello, my simple foodies. Today, we bring to you another favorite recipe of ours, the Mangalorean Chicken Sukka Recipe. It is also called Kori Sukka in the local language. This is a well-known coastal specialty that is very rare to find in most places of the world. This is a dry main course that I like to top with rice. I am so happy about this with you, lets get right into it.
Basic Info
Prep Time : 15 minutes
Cooking time : 40 minutes
Total time : 45 minutes
Serves 6 to 8 persons
What are the ingredients needed for Mangalorean Chicken Sukka Recipe?
Ingredients For The Masala
- 1 tablespoon of oil
- 8 chilies
- 2 teaspoon peppercorn
- 2 teaspoon coriander seeds
- 1 teaspoon fenugreek/methi seeds
- 2 teaspoon size Tamarind
- Cooking needs – Frying Pan & Mixer Grinder.
Ingredients For The Coconut Mixture
- 1 tablespoon of oil.
- 1 and 1/2 teaspoons of cumin seeds.
- 15 garlic cloves.
- 2 cups of shredded coconut.
- Cooking needs – Frying Pan & optionally, a Mixer Grinder.
Ingredients For The Main Dish
- 4 tablespoons of oil
- 900 grams of cut chicken
- 3 teaspoons of salt
- 1 teaspoon of turmeric powder
- 3 small finely chopped onions.
- Cooking needs – Pot with lid.
How to make Mangalorean Chicken Sukka?
Step 1 – Let us get the masala ready
- On a pan add 1 tablespoon of oil, add 8 chilies,
- 2 teaspoon peppercorn
- 2 teaspoon coriander seeds
- 1 teaspoon fenugreek/methi seeds
- Tamarind 2 teaspoon size (Remove tough seeds where possible)
- Let it roast.
- Turn the flame off, let it cool for 30 seconds.
- Add it to a mixer.
- Add little water.
- Grind it to a medium consistency paste.
- The Masala is ready for the Final Step 3.
Step 2 – Let us get the coconut ready
- On a pan, add 1 tablespoon of oil.
- Then, add 1 and 1/2 teaspoons of cumin seeds.
- Then, add 15 garlic cloves.
- Sautee for 20 seconds.
- Add the 2 cups of shredded coconut.
- Fry until brown.
- Additionally, you can grind it but I prefer not to.
- The coconut mixture is ready for the Final Step 3.
Step 3 – Let us begin the magic
- In a Pot, add 4 tablespoons of oil.
- As the oil heats, add 900 grams of cut chicken. We recommend keeping the cut size to medium.
- Add 3 teaspoons of salt to the chicken.
- Add 1 teaspoon of turmeric powder to the chicken.
- Mix well.
- Let it cook with the lid closed for 6 minutes on a medium flame.
- Remove the lid, mix well.
- Add the masala from step 1 and mix well.
- Let it cook with the lid closed for 6 minutes on a medium flame again.
- Remove the lid and mix well.
- Add 3 small finely chopped onions.
- Mix well.
- Close the lid and let it cook till the chicken has become tender (It may take 2 to 5 minutes).
- Remove the lid and mix well.
- Add the coconut mixture from step 2 to the pot.
- Mix well.
- Close the lid and let it cook for 2 more minutes on a medium flame.
- Turn off the flame and leave the pot for 2 minutes with the lid closed.
- Finally, remove the lid, and serve.
Your Chicken Sukka is ready. Garnish with chopped coriander leaves. You can serve it with rice, or neer dosa. Finally, get ready to enjoy this delicious dry main course.
We hope you liked the Mangalorean Chicken Sukka Recipe. Do let us know more in the comments below.
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