Mangalore's CHICKEN SUKKA cum CURRY | Easy Chicken Recipe Mangalorean Style | BHOOTA DA KORI

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This authentic Mangalorean recipe,prepared for Daiva Da Agel or Bhootog, takes you on a gastronomic journey with its aromatic spices and traditional preparation. Join us as we share the step-by-step process, allowing you to recreate this unique dish at home. Perfect for those seeking a taste of Tulu culture, this Sukka Style Chicken Curry is a must-try, offering a blend of tradition and mouthwatering flavors. Dive into the essence of Mangalorean cuisine and elevate your culinary experience with this soul-satisfying recipe! #NoOilRecipe #DaivaradhaneTradition #BhootaradhaneRituals
Chicken Mangalore style

Ingredients:
For the Masala:
20 Byadagi Red Chilies / Kashmiri Red Chillies (Roasted)
3 tbsps Coriander Seeds (Roasted)
10 Gundu Chillies/ Ramnad Chillies (Roasted)
1 tsp Black Pepper corns (Roasted)
Quarter tsp Fenugreek seeds (Roasted)
Pinch of Carom Seeds (Roasted)
2 tsps Coriander Seeds (Unroasted)
1.5 tsps Cumin Seeds (Unroasted)
7-8 cloves of garlic
1 Big onion
Small marble sized piece of tamarindQuarter tsp Turmeric powder

Grind them in 2 batches adding 1 cup freshly grated coconut in each batch.
Total 2 cups or 400 grams of grated coconut for 2 kg chicken.

Transfer it to a vesssel

Add Salt
1 onion
Now add the chicken pieces (country chicken/ broiler chicken)
water

Put it on gas and cook for 30min.


Tempering is optional
Oil/Ghee
quarter tsp fenugreek seeds
half tsp cumin seeds
10-12 curry leaves
1 onion






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