Chicken Sukka is a traditional Mangalore spicy chicken dry dish which goes well as a side dish with Indian bread (roti, Naan), rice and sambhar and, curd rice. The traditional name of this recipe is Kori Aajadina(Chicken Sukka), and it can be made in numerous ways. Every community in Mangalore, make the chicken sukka in their own way.
Mangalore is located in the coastal region of Karnataka, India. Hence Mangalore cuisine involves lots of coconut and dry spices. Though the Mangalore cuisine is mostly influenced by south Indian cuisine, Mangalore recipes have their unique flavor. In my opinion Kerala cuisine, Goan cuisine, Mangalore and, Udupi cuisines have similar procedure and ingredients. Reason would be all the three regions are located at coastal regions of India.
The special spices of Mangalore cuisine are Byadgi chilli, fenugreek seeds, turmeric, ghee, sugar, and coconut. All these spices are widely used in most of the coastal cuisine.However, Byadgi chilli is a special spice of Karnataka. Along with Spices, a hint of sugar is added in most of the Karnataka recipes.
Coming to today’s recipe chicken sukka, When I made this first time at my home nobody believed that I used loads of coconut in the recipe. Usually, coconut based food will make us feel heavy but Chicken Sukka is not one among them. If you are someone who doesn’t care for coconut in your food, don’t get afraid of the coconut in the recipe because you’re not going to taste the coconut at all.
My Chicken Sukka recipe is 95% authentic. The rest 5 %, by adding shallots to the coconut Masala, I have made a slight change to the original recipe simply to get more masala.
Ingredients:
Sukka Masala:
- 2 tbsp of solidified ghee
- 4 – byadgi chili (this variety of chili is not spicy, you can use up to 8)
- 2 cinnamon sticks(1.5 inch)
- 3 cloves
- 4 short dry red chili
- 6 medium-size garlic cloves
- 1.5 tbsp of coriander seeds
- 1/2 to 1 tsp of black peppers(I use 1 tsp)
- 1/4 to 1/2 tsp of fenugreek seeds(I like to use 1/2 tsp)
- 1/4 tsp of poppy seeds
- 2 grams of tamarind(small marble size)
- 1 tsp of cumin seeds
- 100 grams of shallots
- 1/2 cup or 50 grams of grated coconut(remove the outer brown skin)
Chicken Sukka:
- 3 tbsp of sesame oil
- 50 grams of shallots
- 10 to 15 curry leaves
- 600 grams of bone in and skinless chicken thighs and drums
- 1/4 tsp of turmeric powder
- 1.5 to 1.75 tsp of salt
- 1/2 tsp of sugar
- Prepared Sukka Masala
you may also like this Chicken leg roast
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Procedure:
Step 1: Sukka Masala:
1. Heat some ghee in a pan and fry the chilies nicely, then add all other spices. Let the spices fry in the ghee.
2. Add the shallots and saute until shallots become soft.
3. Finally, add in the coconut and saute until you smell the aroma from the coconut.
4. Transfer the fried spices and coconut to a plate and let it cool completely.
5. Using a blender or mixer, blend all the ingredients until well combined. It should be smooth and thick as a paste. If required add some warm water for grinding.
6. Keep the ground sukka masala aside.
Step 2:
Chicken Sukka:
1. In a flat and wide pan, heat some sesame oil and add the sliced shallots and curry leaves. Fry the shallots until shallot turns light brown in color.
2. Add in the chicken pieces, some salt and, saute the chicken till 30% cooked.
3. Mix the prepared sukka masala, salt, turmeric powder and sugar, with the chicken for about a minute or so.
4. Keep the pan uncovered and Let the chicken cook on medium-high heat until, the Masala color turns bright red. Mix the chicken every now and then to avoid scorching at the bottom of the pan.
5. Once the Sukka masala becomes red, reduce the heat to medium-low and continue to cook until the oil separates on the sides and the chicken is well cooked with roasted marks.
Serve the chicken sukka with roti, chapati, naan, rice and sambhar, curd rice.
