Look inside for the video and detailed recipe.Chicken Sukka or Kori Sukka is a Mangalorean delicacy made with fresh chicken and freshly ground exotic spices with a subtle flavour and tanginess from tamarind. This chicken recipe is aromatic and has bursting flavours from the Konkan coast. It has a slight hint of tanginess from tamarind, sweet notes of coconut, robust flavours of fried spices, warm notes of dried red chillies and freshness of curry leaves. This recipe has it all to make a spectacular chicken delicacy.Mangalorean cuisine is famous for its spicy dishes. The speciality of Mangalorean cuisine is its freshly ground spices, generous use of coconut, dried red chillies, and fresh curry leaves in their foods. Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina(Tulu) is a popular Indian dish native to Mangalore and Udupi region. The word "Sukka" comes from Hindi "Sukha", which means "Dry", sometimes also called "Kori Ajadina". However, this recipe can be prepared in two variations: dry and semi-gravy.Chicken sukka is a dry chicken delicacy, and you can serve it with roti, paratha, rice bhakri or simple steamed rice. It pairs well with rice bhakri and paratha.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Prestige Omega Deluxe Granite Kadai
- Borosil Glass Mixing Bowl
- Prestige Fry Pan
- Philips 750W Mixer Grinder
Ingredients
For Paste
- ⅓ cup Coconut , grated
- 1 small Star anise
- 1 Green cardamom
- 1 Black cardamom
- 4 Cloves
- 1.5 tbsp Black peppercorns
- ¼ tsp Fenugreek seeds
- ½ tsp Cumin seeds
- 1 tbsp Coriander seeds
- ½ tsp Fennel Seeds
- 2-3 Bay leaf
- ½ inch Cinnamon stick
- Salt to taste
- 6 Dry Byadagi Chilli , soaked
- 1 inch Ginger , peeled and sliced
- 5-6 Garlic cloves
- 1 medium (50 gm) Onion , chopped
- 2 tsp Tamarind pulp
For Marination
- 500 gm Chicken , Boneless
- Salt to taste
- 1 tsp Oil
- 1 tsp, heaped Ginger Garlic Paste
- 1 tsp Turmeric powder
For Chicken Sukka
- 4 tbsp Oil
- 10-15 Curry leaves
- 2 medium (125 gm) Onion , chopped
- 1 tsp Degi chilli powder
- ½ cup Prepared paste
- 1 tbsp Tamarind Pulp
- Salt to taste
- ¼ cup water
- Fried curry leaves A few for Garnish
Video
Instructions
For Marination
- Add chicken pieces, salt, oil, ginger garlic paste, and turmeric powder in a big bowl and mix it well. Make sure the chicken pieces coat in the spices well.
- Keep it aside and marinate them for 30 minutes.
For Paste
- Heat a pan and add cumin seeds, coriander seeds, star anise, green cardamom, black cardamom, cloves, black peppercorns, fenugreek seeds, fennel seeds, bay leaf, cinnamon stick and a big pinch of salt.
- Dry roast them on medium flame until it smells aromatic. Transfer them to a plate and allow them to cool down.
- In the same pan, add freshly grated coconut and dry roast on medium flame until the coconut turns light golden in colour and starts releasing a nutty aroma. Transfer it to the same plate and Keep it aside.
- In the same pan, add oil; once it's hot, add onion. Cook it for a few seconds, then add ginger and garlic cloves. Saute it on a low to medium flame until the onion turns translucent and the raw smell of ginger garlic disappears. Transfer it to the same plate, and allow them to cool down completely.
- Transfer the cooled spices to a grinder. Add soaked byadagi chillies, and tamarind pulp, to the grinder jar and grind them to a smooth paste. Keep aside the prepared paste for further use.
For Chicken Sukka
- Heat oil in a shallow pan or kadai; add chopped onions and curry leaves once it's hot. Cook onions on a low-medium flame until the onions turn translucent. (tip: add a big pinch of salt to the onions while cooking, it will reduce the cooking time of onions.)
- Add marinated chicken and degi red chilli powder to the onions. Mix it well, cover and cook it on medium-high flame for 8-10 minutes until the juice released by the chicken completely evaporates. Keep stirring in short intervals.
- Turn the flame to low. Add ½ cup of the prepared paste and mix it well. Cover and cook it on a low flame until the chicken becomes tender and the spices become fragrant and start releasing oils from the sides of the kadhai.
- Add 1 tablespoon of tamarind pulp, a few curry leaves(optional) and ¼ cup of water. Adjust the seasoning and mix it well.
- Keep sauteing for 2-3 minutes until the spices and the chicken blend well, coat the chicken properly, and start releasing oil from the sides.
- Transfer the chicken to a serving dish and garnish it with fried curry leaves.
- Chicken sukka is ready to serve; serve it hot with rice bhakri, paratha or roti.
Nutrition
Calories: 271kcalCarbohydrates: 11gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 36mgSodium: 47mgPotassium: 270mgFiber: 3gSugar: 3gVitamin A: 445IUVitamin C: 43mgCalcium: 59mgIron: 2mg
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