for a Mangalorean (including people in Udupi to Kundapur), a dish that he always loves is chicken sukka, a simple coconutty dish. Undoubtedly this is one of the favorite chicken dishes of any Mangalorean.
This is a dry dish with coconut as the main ingredient. It uses special ingredients of spices that blend and make the dish very delicious.
There are many varieties of sukka recipes, that slightly vary in taste and texture. But the coconut remains as the main ingredient.
The other ingredients are, onions, chilies, ginger-garlic paste, ghee, garam masala and a lot of ground curry leaves in the masala.
In this recipe we have used Chicken sukka powdered masala you can read the recipe here. You can prepare this masala and store it in a container.
For the below-mentioned recipe use only this masala as other masalas differ from this one.
You can also use this masala for Chicken curry.
The best combination that goes well with this dish is Neer Dosa.
Read how to make authentic chicken sukka masala powder
Join us on our Facebook Group Spices & AromasChicken Sukka Recipe
Chicken Sukka – Authentic Mangalorean Recipe
Course: MainCuisine: MangaloreanDifficulty: Medium6
servings20
minutes40
minutesMangalorean Chicken sukka / Ajadina is a dry chicken dish with coconut as main ingredient. The aroma of the spices used in the dish makes wonderful.
Ingredients
1 kg of chicken
1 Onion for cooking chicken
1 Onion for masala
1 Onion for seasoning
2 Tomatoes
1/4 lemon size tamarind (soaked in water)
1 Tsp full ginger garlic paste
3 Sprigs of curry leaves
1″ Cinnamon
5 Cloves
7 tsp of Chicken sukka masala Powder. Click the link for recipe
Salt as per taste
Directions
- Clean the chicken and put it in a strainer, so that the water gets completely drained out.
- Squeeze the chicken with your hand and put it in the vessel you are going to cook. This is to ensure that the water is completely drained.
- To this add sliced tomatoes, Onions, soaked tamarind water, ghee, salt, ginger garlic paste and 2 tsp of Chicken sukka masala Powder.
- Now cook the above till the chicken gets tender and cooked.
- In a Kadai/vessel put 3 tsp of coconut oil and fry 1 scraped coconut, onion, and garlic till it turns light brown.
- Off the flame add 5 tsp of Chicken sukka masala Powder and fry it.
- Now grind the above coarsely. Use the Pulse button in the mixer grinder for 6 to 8 times.
- Add this to the cooked chicken and for one boil.
- For seasoning, heat ghee in a seasoning pan and add onions, curry leaves, and garlic till it turns slightly brown in colour.
- Season the cooked chicken sukka.
