chicken : 1kg (preferable with skin)
red chillies(large) – 15no
red chillies(small) – 5no
coriander seeds – 5tspn
cumin seeds – 1tspn
garlic – 10cloves
onion(chopped) : 1 big
pepper – 1tspn
tamarind – 1 small ball of 10gm
curry leaves – 5-6leaves
grated coconut – 1bowl
ghee : 3tspn
oil – 2-3tspn
In a frying pan take 2-3tspn of oil and fry coriander seeds and red chillies till coriander turns golden brown.
allow it to cool, put it in a mixed grinder along with garlic,cumin seeds,pepper,tamarind and mix it to an fine paste.
in a vessel now add 3 tspn of ghee and fry onion in it till onion turns golder brown.
now add half of the grinded paste, salt for taste and add chicken pieces, mix it well and cook it for 15 minutes.
mean while in a pan fry grated coconut so that it is moisture free and mix it well with the remaining half of the grinded paste.
after 15 minutes chicken would be 70% cooked now add this mixture of grated coconut to the dish and mix it well.
cook this till most of the water is evaporated from the dish.
ensure to stir the dish on regular intervals of 5 minutes to avoid burning of the dish.
once water is evaporated your delicious managlore style chicken sukka is ready to be served.
chicken sukka is authentic coastal mangalore dish can be served with rice, dosa etc.