chicken sukka recipe mangalorean style
A dry chicken curry made using onion coconut paste in mangalorean style.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 3 people
To make chicken sukka masala paste:
- 3 tbsp desiccated coconut powder
- 1 tbsp oil
- 1 onion finely sliced
To make chicken sukka:
- 500 gms chicken cleaned and washed well with lemon juice
- 2 tbsp oil
- 1 onion finely chopped
- salt to taste
- 4-5 curry leaves
- 2 green chillies slit vertically and chopped
- 1/2 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tomatoes finely chopped
- 1/4 tsp roasted coriander powder/dhaniya powder
- 1/4 tsp pepper powder/kali mirch powder
- 1/4 tsp garam masala powder
- 1/4 tsp jeera powder/roasted cumin seeds powder
- 1 tbsp chopped coriander leaves
Making of chicken sukka masala paste:
Take a pan, dry roast 1 cup of desiccated coconut powder on low flame until the coconut turns very slight brown in color.
Take the roasted coconut out on a plate.
In a pan, add 1 tbsp oil, add sliced onions and roast the onions for few minutes until the color of onions slightly changes.
Switch off the flame and allow the ingredients to cool down.
Take a blender, add the roasted onions and desiccated coconut into a blender, make a paste of them by adding little water.
Make a smooth fine paste and rest aside for later use.
Making of chicken sukka:
In a wok, add 2 tbsp oil and heat it.
Add chopped onion into it, add 4-5 curry leaves, slit green chillies, add salt as per taste and saute until onions turn slight golden color.
Add ginger garlic paste and saute until raw smell disappears.
Add chicken pieces, roast the chicken for few minutes by stirring until the color of chicken changes.
Add turmeric powder, red chilli powder, salt if required, mix, allow the chicken and masala to be cooked well.
Add 2 chopped tomatoes, mix and cook them until soft.
Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides.
Add dry spices such as dhaniya powder, pepper powder, garam masala powder, jeera powder, mix well.
Cook the chicken and masala on low flame by covering the lid and cook until the chicken gets soft and tender.
lastly, add freshly chopped coriander leaves, mix and cook well.
Switch off the flame and serve hot with steamed rice and chapathi.
- If one wants to make this curry in a more gravy form, then adding 1/2 to 1 cup of water gives a delicious gravy to the curry while cooking and also helps in serving many more...