Sukka Chicken. Mangalorean Chicken Sukka or Kori Sukka is a dry Konkani chicken dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions. Chicken Sukha - A dry chicken dish that is made with few ingredients but tastes amazing. It can be made on any busy day and can be served with rice or roti varieties.

This weekend been pretty exciting as I got my first DSLR. Chicken Sukka Recipe, Learn how to make Chicken Sukka (absolutely delicious recipe of Chicken Sukka ingredients and cooking method) A Mangalorean special chicken recipe, made using fresh. Chicken sukka (sukha) from coastal, western India is a dry dish with very little gravy, combining elements and ingredients of both the Malabari and Goan styles of cooking. You can have Sukka Chicken using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sukka Chicken

It's 1 kg of chicken.
You need 2 cups of grated coconut.
It's 1 tablespoon of garam masala.
You need 2 tablespoon of Malvani masala/chicken masala.
Prepare 2 teaspoons of red chilli powder.
Prepare 1/2 teaspoon of turmeric.
You need 1/2 teaspoon of asafoetida/hing.
It's Handful of coriander leaves.
It's 1 of tomato finely chopped.
You need 2 of onions roughly chopped.
Prepare 1 inch of ginger.
You need 2/3 of garlic cloves.
It's 2 of bay leaves.
You need 2 tablespoons of yogurt.
You need of Oil as required.
You need 1/2 teaspoon of cumin.
Prepare of Chicken marination.
It's 2 tablespoon of yogurt.
You need 1 teaspoon of salt.

Ingredients for Kolhapuri Sukka Chicken Recipe. Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Chicken sukka recipe is made by using chicken, onions and coconut paste, curry leaves and cooking the chicken which has a semi gravy consistency. Chicken Sukka fry is a unique Indian chicken recipe, a delicious, flavorful dry Chicken sukka goes well with puffed rice and tomato sambar and is quite a spicy dish.

Sukka Chicken instructions

Dry roast coconut keep aside. Heat 1 teaspoon oil add onions, ginger and garlic. Fry until light brown add garam masala fry and add little coriander fry for less than a minute. Off the stove and let it cool down.
Marinate chicken with yogurt and salt. Keep aside.
Add the roasted coconut and onion mix to the blender and grind well a bit of a water if required.
Heat 1 1/2 teaspoon oil add asafoetida/hing, bay leaves, cumin seeds and curry leaves. Add the coconut onion mix and let it cook. Then add salt as required with red chilli powder, turmeric and malvani masala. Cool well..
Finally add the marinated chicken, tomato, mix well. Add little water and let it cook. If cooking in pressure cooker 1 whistle should be enough. Serve with chapati or as a starter..

It is a very simple recipe, easy to. Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of. Sukka/ Chukka refers to dry stir fries and can be made with either meat or veggie. My favorite choice of meat is chicken and I'm soooooooo addicted to my moms chicken sukka recipe which is a regular.