Learn how to make Mangalorean Chicken Sukka with our Chef Varun Inamdar.
Introduction
Mangalorean Chicken Sukka is a special semi-dry chicken recipe, made using chicken, a host of aromatic whole spices, grated fresh coconut, and is generously tempered using ghee as well as onions. ‘Sukka’ is nothing but dry spice-mix. It is a dry dish that can make any dinner party menu look exotic. It can be served with rice, roti & paratha. Try this recipe, and you’ll be amazed at the superb flavour balance this coastal treat offers! Do share your thoughts in the comments.
For the Spice-Mix
1 tbsp Ghee
6-8 Dry Kashmiri Red Chilli
5-6 Dry Byadgi Red Chillies
1 tsp Ghee
3 tbsp Coriander Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
1/4 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1-inch Ginger (chopped)
10 Garlic Cloves (peeled)
6 Cloves
10-15 Curry Leaves
For the Coconut Mixture
1 tsp Ghee
2 cups Fresh Coconut (grated)
1 tsp Turmeric Powder
Marinating the Chicken
1kg Chicken (curry cut)
1 tsp Turmeric Powder
Salt (as required)
Making the Sukka
1 tbsp Ghee
1/2 cup Onion (sliced)
1/2 tsp Asafoetida Powder
10-25 Curry Leaves
1-inch Tamarind (soaked in water)
Curry Leaves (for garnish)
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Host: Varun Inamdar
Copyrights: REPL
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