Chicken Sukka Recipe - Dry Spicy Mangalorean Chicken

Chicken Sukka Recipe is a lip smacking Mangalorean dish, of chicken marinated in spices and cooked in ghee. The lovely flavour notes from the coconut, curry leaves and dry red chillies, leave you licking your fingers.

Prasanna Manerkar
Chicken Sukka Recipe - Dry Spicy Mangalorean Chicken
1172 ratings.

Chicken Sukka Recipe is made in a variety of ways. Based on the location, the style, spices and taste of the dish varies. This one is a South Indian version, using curry leaves and fresh coconut with a generous amount of ghee that brings our t the flavours of this dish beautifully. 

This is a must try recipe, as you will cook it again and again.

Serve Chicken Sukka as an appetiser as is or along with a meal of Mangalorean Neer Dosa Recipe-Savory Rice & Coconut Crepe and Mangalore Fish Curry Recipe for a complete Sunday brunch. 

If you like this recipe, you can also try other Chicken recipes such as

  1. Chicken Mapas
  2. Spicy Pepper Chicken
  3. Paprika Chicken Skewers

 

Course: Lunch
Diet: Non Vegeterian
Prep in

10 M

Cooks in

50 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 500 grams Chicken , cut in small pieces and skinless
  • For marination
  • 1-1/2 tablespoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Lemon juice
  • Salt , as per need
  • For masala
  • 1 tablespoon Ghee
  • 1 Onion , sliced
  • 1 Tomato , sliced
  • 6 Byadagi Dried Chillies
  • 1-1/2 tablespoons Coriander (Dhania) Seeds
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 6 cloves Garlic
  • 1 inch Ginger
  • For tadka
  • 1 tablespoon Ghee
  • 2 sprig Curry leaves
  • 2 tablespoons Garlic , minced
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • Additional
  • 1/2 cup Water
  • 1/2 cup Fresh coconut , or dessicated coconut
  • Salt , as per need
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Garam masala powder
  • 1 tablespoon Ghee

How to make Chicken Sukka Recipe - Dry Spicy Mangalorean Chicken

  1. To begin making the Chicken Sukka recipe, firstly wash the chicken thoroughly.

  2. To marinate the chicken, in a mixing bowl, combine the chicken along with the red chilli powder, turmeric powder, lemon juice and salt.

  3. Heat ghee in a heavy bottomed pan. When its hot, add the cumin seeds, carrom seeds, coriander seeds, methi seeds. 

  4. Once these seeds begin to sizzle, add in the dry red chillies, ginger and garlic. 

  5. To the pan add sliced onions and saute for about 3-4 minutes,next add the tomatoes and allow them to soften. 

  6. This will take about 3-4 minutes on medium flame. 

  7. Turn off the flame and allow it to cool. Now transfer to a mixer jar and grind to a smooth paste with very less water. Set aside. 

  8. In the same pan, add some more ghee. When its hot, add desiccated coconut or fresh grated coconut.

  9. Roast it on low flame it leaves nice aroma and slightly brown. Keep it aside.

  10. In the same pan, add ghee on medium flame. When it is hot, add the curry leaves and allow them to splutter.

  11. Now add garlic, minced onions, and finely chopped tomatoes. 

  12. When it is slightly brown, add the marinated chicken and mix everything properly. Cover the lid and cook it for 2 more minutes.

  13. Add ground paste, mix well and cook further adding water.

  14. When chicken is almost done and water content is dried, add salt, sugar, coconut browned and garam masala powder. Mix well.

  15. Cook for another couple of minutes and serve hot. 

  16. Serve Chicken Sukha as an appetiser as is or along with a meal of Mangalorean Neer Dosa Recipe-Savory Rice & Coconut Crepe and Mangalore Fish Curry Recipe for a complete Sunday brunch. 

Prasanna Manerkar

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Last Modified On Wednesday, 13 February 2019 10:25
     
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