🔴 Non-Veg / Chicken | 🥘 Main Course / Side Dish
Mangalorean Chicken Sukka (Kori Sukka) is a masterpiece of textures. The chicken is cooked until tender in a spicy masala, and then coated with a coarse, roasted coconut mixture. At Aambu Rasoee, we ensure the coconut is roasted to the perfect golden-brown to give it that authentic nutty aroma.
📊 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 24.0 g |
| Fiber | 6.5 g |
| Total Fat | 22.0 g |
🛒 Detailed Ingredients
1. For the Marinade:
- Chicken: 500g (Bone-in, cut into small pieces)
- Turmeric Powder: 1/2 tsp
- Lemon Juice: 1 tbsp
- Salt: To taste
2. The Roasted Spice Paste (Masala):
- Dry Red Chilies (Byadagi): 6-8 (For deep red color)
- Coriander Seeds: 2 tbsp
- Cumin Seeds: 1 tsp
- Black Peppercorns: 1/2 tsp
- Garlic: 5-6 cloves
- Tamarind: A small marble-sized ball
3. The Coconut Coating (Sukka Part):
- Fresh Grated Coconut: 1.5 cups
- Garlic: 2 cloves (Crushed)
- Cumin Seeds: 1/2 tsp
4. The Tempering:
- Coconut Oil: 3 tbsp (Must use for authentic Mangalorean taste)
- Onions: 2 medium (Finely sliced)
- Curry Leaves: 2 sprigs
👩🍳 Preparation & Cooking Instructions
Step 1: The Marinade
Mix the chicken with turmeric, lemon juice, and salt. Let it rest for 30 minutes.
Step 2: The Red Masala
Dry roast the red chilies, coriander seeds, cumin, and peppercorns until fragrant. Grind them with garlic and tamarind into a smooth, thick paste using very little water.
Step 3: Cooking the Chicken
Heat coconut oil in a deep pan. Add half the curry leaves and the sliced onions. Sauté until the onions are golden brown. Add the marinated chicken and the ground red masala. Mix well, cover, and cook on medium heat for 15-20 minutes in its own juices (don’t add much water).
Step 4: The Coconut Crunch
While the chicken cooks, coarsely grind the fresh coconut with 2 cloves of garlic and 1/2 tsp cumin. Do not add water; it should be a dry, crumbly mixture.
Step 5: The Final Sukka
Once the chicken is 90% cooked and the gravy has thickened, add the crumbly coconut mixture. Toss well on high heat for 5 minutes until the coconut coats the chicken and looks slightly dry (Sukka). Garnish with the remaining fresh curry leaves.
❓ Frequently Asked Questions (FAQ)
Q: Can I use desiccated coconut?
A: Freshly grated coconut is highly recommended for the right texture and moisture. Desiccated coconut will make the dish too dry.
Q: What is the best substitute for Byadagi chilies?
A: You can use Kashmiri red chilies to get that bright red color without too much heat.
Q: Why use Coconut Oil?
A: Coconut oil is the soul of Mangalorean cooking; it provides the signature coastal aroma that vegetable oil cannot replicate.
💡 Aambu Blog Secret Tip
”Always crush the garlic for the coconut mixture rather than grinding it smoothly. Those tiny bits of garlic getting roasted with the coconut in the final stage create an incredible flavor explosion!”