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)
