Mangalorean chicken sukka. Kori Sukka (Chicken Sukka) or Dry Chicken Curry in Mangalore style is one such specialty. Fragrant and just moist enough, this dish brings together all the great flavours of the Konkan coast. Mellow tanginess of tamarind, subtle sweetness of coconut, unmistakable flavours of fried spices, and warm notes of dried chilies, this recipe has it all.
Chicken sukka, a recipe which is quite popular in south indian mangalorean region made using masala paste which is neither too dry nor a gravy curry. Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina() is an Indian Dish of Chicken native to Mangalore and Udupi region. The word "Sukka" comes from Hindi "Sukha" which means "Dry", sometimes also called as "Kori Ajadina". You conclude toasting devil Mangalorean chicken sukka employing 20 instructions moreover 9 as a consequence. Here you go achieve.
prescription of Mangalorean chicken sukka
- It's 500 gm of chicken.
- Prepare 1 tsp of ginger garlic paste.
- You need 1 tsp of onion paste.
- Prepare 1 of chopped onion.
- You need 1 cup of grated coconut.
- You need 1/2 tsp of coriander seeds.
- Prepare 1/4 tsp of black pepper powder.
- You need 5-6 of dry red chilli.
- You need 1 of clove.
- You need 1/2 tsp of turmeric powder.
- Prepare 2 tsp of red chilli powder.
- It's To taste of Salt.
- Prepare As needed of Oil.
- It's 1 tsp of chopped coriander leaves.
- You need 1/2 inch of cinnamon.
- Prepare 2 of black cardamom.
- Prepare 1 of green cardomom.
- You need 1 tsp of curry leaves.
- It's 1/2 tsp of mustard seeds.
- Prepare 1 tsp of lemon juice.
Chicken Sukka Recipe, Learn how to make Chicken Sukka (absolutely delicious recipe of Chicken Sukka ingredients and cooking method) A Mangalorean special chicken recipe, made using fresh chicken, host of masalas and grated fresh coconut cooked to perfection. it is a dry dish that can make any dinner party menu look exotic. This Chicken Sukka recipe is Excellent and find more Great recipes. ಮಂಗಳೂರು ಶೈಲಿಯ ಚಿಕನ್ ಸುಕ್ಕ How to make Mangalore style chicken sukka However, many Mangalorean households resort to the short cut method of using Bafat powder instead of grinding spices.
Mangalorean chicken sukka receipt
- In a pan dry roast coriander seeds, red chilli, pepper, clove cool and grind in a mixer grinder to make a fine paste.
- Now grind ginger garlic and keep aside. Likewise make a paste of 1 chopped onion and keep aside..
- Heat 2 tbsp oil in a kadai or pan and add mustard seeds let it splutter. Now add curry leaves along with chopped onion and sauté for a min until onion becomes translucent..
- Now add onion paste and sauté. Add ginger garlic paste and further cook for a min..
- Now add the roasted garam masala sauté for a min. Along with this goes turmeric powder and chilli powder and salt.Mix well and let it cook well..
- Now add chicken pieces. Roast the chicken for few mints by stirring until the colour of chicken changes. Allow the chicken masala to be cooked well..
- Meanwhile dry roast coconut till it turns slightly brown and grind in a grinder and keep aside.
- Now add coconut to the chicken mix and cook the masala until oil starts separating the sides.cook the chicken on a low flame till chicken gets soft and tender..
- Now add 1 tsp lemon juice mix well and switch off the flame, garnish with chopped coriander leaves and serve hot with rice or chapaati..
The result is not bad I must say as you can have a nice Chicken Sukka ready in no time. Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Chicken dry sukka recipe with step by step photos: Kundapur chicken sukka is a chicken dry item with cooked in a masala paste of whole spices coarsely ground coconut paste. Neer dosa and chicken sukka is a popular non-veg combo in south canara region.