Chicken Sukka | Mangalore Speciality Chicken Dish ~ Step by Step Pics

Chicken Sukka is a dry version of chicken made with a blend of spices and coconut.This is one of the popular Mangalorean dish.The authentic way demands dry roasting all spices and then grinding them.Also dry roasting the coconut and grinding coarsely.The best thing I noted in this recipe is that there is no use of oil in the curry and only ghee is used towards the end to temper the onions.If you can't take ghee then fry in oil,but ghee really enhances flavor and the amount is very less.Everyone liked it at home,am happy it turned out fragrant and delicious.Do give this a try and enjoy !!!

Adapted : Ruchik Randhap
Ingredients
to cook
chicken 1kg (2 lb) with bones or boneless
medium sized onion 1 chopped fine
ground paste 3/4th (recipe below)
salt to taste

for ground paste
poppy seeds /khus khus 1/2 tsp
cinnamon 1 " piece
cloves 4
onion 1 medium sized sliced
garlic crushed 3-4 small or 2 large
turmeric powder 1/2 tsp

red dry chillies spicy ones 7
kashmiri chilly 7(or chilly powder 2tsp)
coriander seeds 1.5 tbsp
pepper corns 10
fenugreek seeds 1/4 tsp
cumin seeds  a pinch
tamarind one marble size or 1 tbsp paste

to grind coarse
grated coconut 1 cup
cumin seeds 1/4 tsp
crushed garlic 3 small or 1.5 large

to temper
onion 1 medium sized sliced 
ghee 2tbsp
cinnamon 1/2 " stick
curry leaves few (optional)

Method

• Chop and wash the chicken under running water 5-6 times or until water runs clear.Drain water and place in colander.

• Heat a pan and dry roast the khus khus(poppy seeds),cinnamon,cloves half a minute.Then add onion sliced,crushed garlic and turmeric powder.Saute until it turns translucent.Add the red dry chillies,kashmiri dry chillies,coriander seeds,pepper corns,fenugreek seeds,cumin seeds,tamarind,give a quick toss.Switch off flame,let it cool and then grind this mix in a blender with very less water to a smooth paste.(If using chilly powder then add after switching off flame,saute and leave)
• In the same pan,add the chicken pieces,chopped onion,ground paste(3/4) and salt.Cover and cook on low flame.Don't add any water as chicken leaves out water. 

• In the mean time,heat another pan.Add the grated coconut,crushed garlic,cumin seeds.Dry roast this for 2-3 minutes until the coconut is fragrant and don't let the coconut to get browned.Switch off flame and grind to a coarse consistency along with reserved ground paste.
• Wait till the chicken is almost cooked,add the coarsely ground coconut paste and cook till the gravy is thickened and paste is well coated.
• Heat another pan and add ghee.When hot,add the sliced onions,cinnamon.Saute until it turns golden brown,add in the curry leaves.
• Add the tempering to the curry.Serve hot with rice,chapathi,rotis or neer dosa.

Servings~ 5-6 adults 

NOTES
* You can use chicken with bones or boneless for this curry.I used chicken thighs with bones.
* The color of the curry fairly depends on the variety of chillies you use for the curry.
* I didn't have kashmiri dry red chillies so used 2 tsp of kashmiri chilly powder.You can use different varieties of chillies as per your likes and increase spice as per tolerance.This yields a moderately spicy chicken.
* Adding curry leaves is not in the original recipe but I have added as I like the flavors.

If you're interested to check out more chicken recipes,click here.