Mangalorean Chicken Sukka Recipe | Dry Chicken Curry with Coconut
Mangalorean Chicken Sukka is a spicy and aromatic chicken curry with roasted spices and coconut.
Ingredients
For the Chicken
- 1 kg Chicken curry-cut pieces, preferably bone-in
- 2 Onions sliced
- ½ tsp Turmeric powder
- Salt – to taste
- 3 to 4 tbsp Oil for cooking
For the Roasted Masala
- 12 Bedki red chillies
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- Fenugreek seeds – a few
- Mustard seeds – a pinch
- 6 cloves Garlic
- 1 inch Cinnamon
- 4 Cloves
- ½ tsp Black peppercorns
- 1 Star anise
- Tamarind – a small ball
- ½ cup Fresh coconut – 1 cup
- ¼ tsp Turmeric powder
Instructions
- Wash the chicken and keep aside.
- Dry roast the chillies, coriander, cumin, fenugreek, mustard and whole spices and garlic until aromatic.
- Roast the coconut separately. Add 1/4 tsp turmeric. Grind coarsely and set aside.
- Grind the roasted ingredients with tamarind to make a thick masala paste.
- Heat oil and sauté the sliced onions until lightly golden.
- Add the chicken, turmeric and salt and cook for a few minutes.
- Add the prepared masala paste and mix well.
- Cover and cook until the chicken is tender.
- Remove the lid of the pan, add coconut and cook until the excess moisture evaporates and the masala coats the chicken.
- Serve hot with rice, chapati, roti, sannas or your favourite accompaniment.
Notes
Roast the spices carefully: The spices should become aromatic but should not burn. Therefore, keep the heat moderate while roasting.
Use bone-in chicken: Bone-in curry-cut chicken adds more flavour to the dish and stays juicy during cooking.
Don't add too much water: Since chicken sukka is a dry preparation, the masala should eventually become thick and coat the chicken.
Adjust the tamarind: Tamarind provides the characteristic tanginess. However, the amount can be adjusted according to your taste.
Cook the masala well: Allowing the roasted coconut masala to cook properly with the chicken helps the flavours develop.