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freshly made mangalorean chicken sukka in a kadai
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5 from 1 vote

Mangalorean Chicken Sukka

Spicy, nutty, and full of flavor, this Mangalorean Chicken Sukka is a delicious dish that pairs beautifully with neer dosa!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 4 persons
Author: Richa

Ingredients

For masala paste

  • 5 kashmiri chillies whole
  • 1 red chilli whole
  • 1 ½ tablespoons coriander seeds dhania
  • ½ teaspoon cumin seeds jeera
  • ½ teaspoon fennel seeds saunf
  • ¼ teaspoon fenugreek seeds methi
  • ¼ teaspoon black pepper whole
  • 1 inch cinnamon stick dalchini
  • 8 cloves laung
  • ½ tablespoon ghee
  • ¼ cup sliced onions 40 gms
  • 8 garlic cloves peeled
  • 1 tablespoon tamarind
  • ¼ cup water

For sukka

  • 500 grams bone-in chicken curry-cut
  • 1 cup grated coconut
  • 2 tablespoons coconut oil
  • ½ cup finely chopped onions
  • 10 garlic cloves peeled & crushed lightly
  • 15 curry leaves
  • ½ cup water
  • ¾ teaspoon salt divided

For garnish

  • 1 tablespoon chopped coriander leaves

Instructions

Roasting coconut

  • Roast coconut for 5-7 minutes on low heat till they turn light golden. Keep stirring often to avoid them getting burnt. Set aside to cool. Grind to a coarse powder & divide it into 2 equal portions and set aside for use later.
    1 cup grated coconut

Making masala paste

  • Dry roast chillies & whole spices given for masala paste on low heat for 4-5 minutes till they are aromatic. set aside to cool.
    5 kashmiri chillies, 1 red chilli, 1 ½ tablespoons coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon black pepper whole, 1 inch cinnamon stick, 8 cloves
  • Heat ghee in a pan on medium heat, add sliced onions, garlic cloves & fry for 2-3 minutes till onions turn translucent & garlic are lightly roasted. Set aside to cool.
    ½ tablespoon ghee, ¼ cup sliced onions, 8 garlic cloves
  • Add dry roasted spices, ½ cup of roasted coconut powder, roasted onions & garlic, tamarind & water to a mixer and grind to a paste.
    1 tablespoon tamarind, ¼ cup water

Making sukka

  • Heat coconut oil in a pan on medium heat, add ½ cup onions, crushed garlic cloves, curry leaves & salt. Fry for 3-4 minutes till they turn light golden.
    2 tablespoons coconut oil, ½ cup finely chopped onions, 10 garlic cloves, 15 curry leaves, ¾ teaspoon salt
  • Add chicken & fry for 3-4 minutes till they turn pink.
    500 grams bone-in chicken
  • Add ½ cup of water & cook for 5 minutes on medium heat.
    ½ cup water
  • Add sukka masala paste, mix gently & cook for 10 minutes till the masala leaves the sides.
  • Add the remaining ½ cup of roasted coconut coarse powder, mix & cook for 3 minutes.
  • Garnish with chopped coriander leaves and serve.
    1 tablespoon chopped coriander leaves

Video

Notes

  1. Coconut must be roasted on low flame to avoid it getting burnt.
  2. Roasting onions & garlic in ghee makes it more aromatic, but it may be replaced with cooking oil.
  3. Coconut oil gives the authentic taste which may be replaced with any cooking oil of your choice.
  4. This is a semi-dry dish.
  5. Leftovers may be refrigerated for 2-3 days in an airtight container. To reheat, sprinkle some water and heat it.
  6. Leftovers may be frozen for up to a month.

Nutrition

Calories: 508kcal | Carbohydrates: 19g | Protein: 21g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 537mg | Potassium: 546mg | Fiber: 6g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 99mg | Calcium: 93mg | Iron: 3mg