Mangalorean Chicken Sukka | How To Make Mangalorean Chicken Sukka | Kori Sukka | Kori Ajadina | Indian Cuisine | Chicken Sukka Mangalore Style | Dry Chicken Mangalore Style | Dry Chicken | Chicken Masala | Sukha Chicken | Spicy Chicken Recipe | Chicken Sukka Recipe | Chicken Recipe | Quick & Easy Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mangalorean Chicken Sukka with our Chef Varun Inamdar.
Introduction
Mangalorean Chicken Sukka is a special semi-dry chicken recipe, made using chicken, a host of aromatic whole spices, grated fresh coconut, and is generously tempered using ghee as well as onions. ’Sukka’ is nothing but dry spice-mix. It is a dry dish that can make any dinner party menu look exotic. It can be served with rice, roti & paratha. Try this recipe, and you’ll be amazed at the superb flavour balance this coastal treat offers! Do share your thoughts in the comments.
For the Spice-Mix
1 tbsp Ghee
6-8 Dry Kashmiri Red Chilli
5-6 Dry Byadgi Red Chillies
1 tsp Ghee
3 tbsp Coriander Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
1/4 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1-inch Ginger (chopped)
10 Garlic Cloves (peeled)
6 Cloves
10-15 Curry Leaves
For the Coconut Mixture
1 tsp Ghee
2 cups Fresh Coconut (grated)
1 tsp Turmeric Powder
Marinating the Chicken
1kg Chicken (curry cut)
1 tsp Turmeric Powder
Salt (as required)
Making the Sukka
1 tbsp Ghee
1/2 cup Onion (sliced)
1/2 tsp Asafoetida Powder
10-25 Curry Leaves
1-inch Tamarind (soaked in water)
Curry Leaves (for garnish)
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Hey guys! This is me the
Bombay Chef Varun Inamdar And welcome to ’Get Curried’ Well today’s recipe Is a classic Mangalorean Sukka Chicken But when I say classic This is inspired by our neighbours Mangalorean Sukka Chicken! What I’m going to do is,
divide this recipe into 3-4 parts Or 3-4 components. The 1st one is making the spice mix The 2nd one is making
a mixture of Coconut The 3rd one is marinating the Chicken And the 4th one is bringing
all these elements together And making the most wonderful
Mangalorean Sukka Chicken Let’s begin with the spice mix. Let’s begin with Desi Ghee in a pan. It’s going to be used
2-3 times in this recipe So let’s begin with say a tbsp. Once the Ghee melts I’m going to add in Chillies, now these are dried Red Chillies Kashmiri and Byadgi. One for color, one for spice. Let’s fry these Chillies on moderate flame Till they just kind of begin to balloon up And then get torched and scorched Just a little. You just need a little burn spots
here and there on the Chilli And there you are. Once you reach this stage Let’s transfer all of
this into a deep bowl. Let’s scarp in All the little bits
Including the Seeds. In the same pan, I’m going to add in Very little Ghee again And add in all the spices. Beginning with Coriander Seeds, Moving on to Cumin Seeds, A stick of Cinnamon, Fenugreek Seeds, Black Peppercorn, A few pieces of Ginger, Few cloves of Garlic, Cloves And finally some Curry Leaves. Let’s transfer this along with the Chillies The whole idea here Is to allow this to cool down
completely because the next step Is to grind this Spice mix roughly or smoothly Choice is completely yours Just ensure there is no water in this. Let’s move on to the 2nd component And that is the Coconut mixture. For this, I am going to
take some Ghee again And to this, I am going to
add in freshly grated Coconut. To this, let’s add in some Turmeric powder And mix this well. While the Coconut is getting toasted Let’s quickly grind the spice mix. Our spice mix is done and ready, If you see, it’s kind of course
and that’s how I like this. Our Coconut is also
kind of toasted and ready And this would not take
more than 3 minutes On medium flame. Let’s move this aside
And let’s get the Chicken in place. Let’s add in Turmeric powder Along with Salt And mix the Chicken together. And this happens to be our 3rd component. Our spice mix is ready, Our Coconut is toasted and ready, Chicken is beautifully getting marinated. Let’s move to the 4th component
and that is getting all these 3 together. Let’s begin with Ghee. Once the Ghee begins to heat up, Let’s add in sliced Onions. Let’s follow this up with Asafoetida powder Also known as Hing. And along with this, Curry Leaves. Let’s mix all of this together And once the Onions get
just kind of sauteed or translucent We will add in the marinated Chicken. Let’s add in marinated pieces of Chicken. And mix this well. Once the Chicken gets seared on high flame Which would take
somewhere around 2-3 minutes. Let us add in The powdered spice mix
that we have just made Along with this, The toasted Coconut. And along with this, last but
not the least some Tamarind pulp. Let’s mix all of this well. Once this is mixed well. I’m going to cover this and cook this
for at least 20 minutes on medium flame. And allow the Chicken
to cook in its own juices. Remember the flame needs to be medium Because the Chicken has to
beautifully cook in it’s own juice.
Let’s quick check the Chicken And mix this one last time. And with this ladies and gentlemen Off goes the flame. With this, your Mangalorean
Sukka Chicken is done and ready. Make this for your family,
make this for your friends But more importantly make this for yourself. Wait for what next the Bombay
Chef gets into your kitchen. Bye for now.
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