Wednesday, 9 December 2015

Chicken Sukka - Mangalore Style

Chicken Sukka

Chicken sukka basically means dry chicken.While I was doing my post graduation,there was a Mangalore friend who was my roommate,she used to prepare this in our room
whenever she got a chance to cook as this was quite easy and not much time consuming,so this recipe is from my friend ,simple and tastes good too.I had noted down the recipe in a small pocket dairy .Last time when i had been to my hometown i found a book lying somewhere above the cupboard and started going through that......,my goodness found so many funny,good and stupid things out of which one best thing was this recipe :)

Ingredients:
Category: Non Vegetarian|Cuisine:Indian |Course:Starter
Preptime:5 Minutes|Cooking Time:30 Minutes|Serves:4

Chicken :800 grams
Onion large : 2 Chopped
Tomato :1 Chopped
Curry Leaves: 2 Sprigs
Garlic Chopped : 1 Tbsp
Red Chilly Powder : 1/2 Tsp
Turmeric Powder:1/4 Tsp
Fresh Coconut Grated:3 Tbsp
Salt:As required
Coconut Oil: 2 Tbsp

Roast and Ground
Dry Red Chilly:7-8
Coriander Seeds:1 1/2 Tsp
Garlic Peeled:12 cloves
Curry Leaves:4-5 Sprigs
Fenugreek Seeds:1/4 Tsp
Mustard Seeds:1/2 Tsp
Cumin Seeds:1 Tsp
Fennel Seeds: 3/4 Tsp
Cinnamon: 2 pieces of 1" inch each
Cloves:4

Method
Dry roast all the ingredients under the list "Roast and Ground" with 1/2 Tsp of oil to a coarse powder.


Take a wok,heat 2 Tbsp of oil ,add chopped garlic,onion,curry leaves and fry well till raw smell goes off.



Now add tomato,red chilly powder,turmeric and salt,fry well.



For this add chicken ,saute well for 5 minutes,close the lid and allow it to cook ,after 15-20 minutes open the lid,check whether chicken is cooked,if so cook till water gets dried up completely.


Now lower the flame and add grounded powder and fresh coconut mix well and keep it in simmer for another 5 minutes.



Garnish with coriander leaves and serve .

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