Chicken Sukka(Manglore Dry Chicken)

Chicken Sukka or Kori Sukka is a dry konkani chicken dry which is cooked using fresh chicken, grated coconut and the richness of flavors using Indian whole spices.

I love cooking. Trying out new recipes and modifying it is always on my mind. I'm fond of cooking variety of religional and traditional cuisines.

Lately Mangalorian cuisines has started catching my eyes. Varieties in the cuisines of Karnataka have similarities with its three neighboring South Indian states specially with Goan cuisines.Chicken Sukka is a traditional Mangalorian Chicken dry cuisine. It's traditional name is Kozhi Aajadian This dish is one of the famous and largely loved by the Mangalorian communtity. This recipe should always be there in your menu.

Spicy Chicken Sukka

Mangalorian cuisine comprises lots of coconut and dry spices. They have their unique flavors. Coming to my today's recipe, this was my first attempt but nobody believed that i used coconut into it. Usually coconut based recipe has it's inimitable flavor but in this you're not going to bite at all. Now it's one of my favorite and that's why I am here to share with you all.

Chicken Sukka is a semi dry dish, serve this with dosa, neer dosa, chapati or rice.

Here is the recipe of mouthwatering Chicken Sukka:

Chicken Sukka (Kori Sukka)

Course : Main Course

Ingredient Required:

• 500gm Chicken pieces

• 2 medium onions(sliced)

• 4-5 cloves

• 1 sprig of curry leaves

• 1/2 cup grated coconut

• salt to taste

For Frying:

• 3 dry red chillies

• 3 Kashmiri dry Chillies

• 1 1/2 tsp coriander seeds

• 5-6 black pepper

• 1/4 tsp fenugreek seeds

• 1/4 tsp cumin seeds

• 1/4 tsp fennel seeds

• 1 inch cinnamon stick

• 2-3 cloves

• 1/4 tsp turmeric powder

• 1 tsp tamarind

Instructions:

1. First clean the chicken pieces nicely

2. Get all the ingredients listed under Frying section

3. Now heat a pan and dry roast coriander seeds, fennel seeds, fenugreek seeds, cumin seeds, cinnamon sticks, cloves, black pepper.

4. When they are almost fried then add both the chillies.

5. Now add some oil, garic, and half of the onions.

6. Fry them by continuously stirring. Fry till the onions start turning brown.

7. Now add turmeric and salt, mix well. Switch off the flame, let the mixture cool down.

8. Add 1/4th of the coconut, tamarind in the mixture and blend it to a smooth paste in a blender.

9. Heat some oil in a pan and fry the remaining onions till it turn golden brown.

10. Add chicken pieces and curry leaves, salt and fry on a high flame for 2 min whereas stir occasionally.

11. Now add the grounded paste and mix it well. Reduce the flame to low.

12. Cover the lid and let it cook for 10 min

13. Open the lid, check whether consistency is too dry or not, if it is then add dash of water. chicken must be cooked by now.

14. Add the remaining coconut into the pan and mix it well.

15. Cook it for couple minutes while maintaining it's consistency. Don't let it go too dry.

16. Garnish it with sprig of curry leaves or coriander leaves and serve it with hot neer dosa or rice.

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