Manglorean Chicken Sukka
Chicken sukka, a recipe which is quite popular in south Indian Mangalore region made using masala paste which is neither too dry nor a gravy curry. For years I have been enjoying chicken sukka, thanks to Doc.
About the time I made my own, just to tick it off my bucket list of recipes. This goes well with neer dosa (yet another Manglorean dish I want to master)
Credit: Helen Sequeira (shared by Fr. Warner D’Souza)
Notes: The masala is sufficient for 2 kilos of chicken or 1 ½ kilo if you like it very spicy.
· 24 Cloves
· 2 tbsp Peppercorns
· 2 heaped tsp Jeera
· 1” Cinnamon
· 3 Cardamom
· 30 Kashmiri chilly
· 7 heaped tbsps Coriander seeds
· 1 ½ kg Chicken (with bone, cut in bite-size pieces)
· 3 medium Onions
· 1 tbsp Ginger garlic paste
· ½ Grated coconut
· ½ Lime juice
ROAST on a hot pan for a minute all the ingredients for the masala except the chillies.
IN A FRESH PAN add a little oil and fry the red chillies.
DRY GRIND the chillies and the roasted masala ingredients. Set aside.
In a large vessel, FRY the finely chopped onions in two tablespoons of oil (you may need a little more later).
ADD the chicken. Stir this for two minutes before adding the ginger and garlic paste. In a minute, add the dry ground masala powder (go easy if you don’t want it too spicy) and mix it well.
ADD half a cup of water and let the chicken cook. You want your chicken dry and not with a gravy.
ADD freshly grated coconut while mixing it all together. Garnish with fresh coriander and if you like add half a lime juice before serving.