Recipe: Delicious Sukka Chicken

Sukka Chicken. 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, host of masalas and grated fresh coconut cooked to perfection. it is a dry dish that can make any dinner party menu look exotic. This Chicken Sukka recipe is Excellent and find more Great recipes. अब कुछ अलग तरीके से बनाइये सुखा चिकन

Chicken Sukka or Kori Sukka is a semi-dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions. Slightly pungent, this Konkani Chicken Sukka would definitely satiate your taste buds and make you feel all warm this winter. Serve this chicken sukka with dosa, parotta, rice or neer. You can have Sukka Chicken using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sukka Chicken

1. Prepare 1 kg of chicken.
2. Prepare 2 cups of grated coconut.
3. You need 1 tablespoon of garam masala.
4. Prepare 2 tablespoon of Malvani masala/chicken masala.
5. You need 2 teaspoons of red chilli powder.
6. Prepare 1/2 teaspoon of turmeric.
7. It's 1/2 teaspoon of asafoetida/hing.
8. It's Handful of coriander leaves.
9. It's 1 of tomato finely chopped.
10. Prepare 2 of onions roughly chopped.
11. It's 1 inch of ginger.
12. It's 2/3 of garlic cloves.
13. You need 2 of bay leaves.
14. Prepare 2 tablespoons of yogurt.
15. It's of Oil as required.
16. It's 1/2 teaspoon of cumin.
17. You need of Chicken marination.
18. Prepare 2 tablespoon of yogurt.
19. You need 1 teaspoon of salt.

Kolhapuri chicken sukka is ready to serve. Garnish with some onion slices, coriander leaves & lemon wedges. Serve chicken sukka with Jowari or tandlache Bhakri or chapatti (Indian flatbread) or steamed rice. Recipe card for Maharashtrian Chicken Sukka: Chicken Sukka from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking.

Sukka Chicken instructions

1. 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.
2. Marinate chicken with yogurt and salt. Keep aside.
3. Add the roasted coconut and onion mix to the blender and grind well a bit of a water if required.
4. 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..
5. 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..

Though it is a dry dish with very little gravy, Chicken Sukka tastes really nice served with just plain boiled rice. You can even team it with Sannas, hot Chapatis or Parathas. Presenting the recipe of a signature dish from Mangalore, the Chicken Sukka aka Kori Sukka. Our love affair with this dish dates back to the times unknown 😉 We, Mangaloreans, love to pair it with boiled rice, neer dose, kori rotti, idli, dosa or chapatti. It tastes amazing in either consistency - dry or runny.