CHICKEN SUKKA MANGALOREAN STYLE | CHICKEN SUKKA | CHICKEN SUKKA RECIPE

Chatpata Chicken Sukka | Tasty Chicken Sukka Recipe | Chicken Sukka Mangalore Style | Simple and Tasty Chicken Sukka Recipe | Chicken Fry Recipe | Chicken Sukka Recipe | Spice Eats Chicken Sukka


Ingredients for Chicken Sukka:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms (curry cut with bones)

For the Masala Powder:
- Coriander Seeds- 4 tsp
- Cumin Seeds- 1 tsp
- Fenugreek Seeds-1/4 tsp
- Fennel seeds- 1/2 tsp
- Black Peppercorns- 12 nos.
- Cinnamon-1 small piece
- Cloves-3
- Byadgi Chillies- 6 (can be substituted with Kashmiri chilli)
- Dried Red Chillies - 4 (preferably Guntur Chillies)
- Garlic cloves- 6
- Refined Oil- 2 tsp
- Fresh coconut, grated- 2 tbsp


Other Ingredients:
- Turmeric powder-1/2 tsp
- Onions sliced- 2 large (200 gms)
- Fresh Coconut, grated- 1/2 cup
- Curry Leaves- 15-20 nos
- Salt - 1 tsp + 1/4 tsp
- Tamarind juice- 4 tbsp
- Oil- 3-4 tbsp

Preparation:

- Add all the whole spices other than chillies listed under “Masala Powder ” in a pan and dry roast on low heat for 2 mins.
- Now add the two types of Dried Red Chillies, Garlic cloves and 2 tsp oil.
- Give a mix and roast on low heat for another 2 mins.
- Lastly add 2 tbsp fresh grated coconut.
- Mix and fry for 1-2 min on low heat till the grated coconut is little dried.

Process:

- Heat oil and add the sliced onions. Mix and fry on medium heat for around 12 mins till golden in colour.
- Now add the chicken pieces, turmeric powder and 1 tsp salt. Mix and fry on high heat for 3 mins. Continue to fry on medium heat for another 2-3 mins till little browned.
- Now add the Masala Powder & 1/4 tsp salt and give a mix. Now, cover & cook on low heat for 5 mins.
- Remove after 5 mins and add a splash of water (around 3 tbsp) and cover again.
- After another 5 mins add the tamarind juice and cover again.
- After total 15 mins once the chicken is tender add the 1/2 cup grated coconut & the curry leaves, give a mix and cover again for 3 mins.
- Remove lid and serve hot.







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