Name: Chicken Sukka Mangalorean
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 pounds chicken (bone-in and cut into pieces); 1 large onion (finely chopped); 3-4 cloves garlic (minced); 1- inch piece ginger (grated); 2-3 green chilies (chopped (adjust according to spice preference)); 1 teaspoon turmeric powder; 1 tablespoon red chili powder (adjust according to spice preference); 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; 1 cup grated coconut; 1 handful fresh curry leaves; 2 tablespoons tamarind paste (or juice); Salt (to taste); Cooking oil (for frying)

Chicken Sukka Mangalorean

Chicken Sukka Mangalorean is a traditional dish from the coastal region of Mangalore, in Karnataka, India. It is a dry chicken curry that bursts with flavors from a unique blend of spices and coconut. The word "sukka" in the local Tulu language translates to "dry," indicating that the dish has a thick, rich masala coating.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Lunch

Cuisine Asian, Indian

Servings servings

Calories 693 kcal

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Ingredients

2 pounds chicken bone-in and cut into pieces
1 large onion finely chopped
3-4 cloves garlic minced
1- inch piece ginger grated
2-3 green chilies chopped (adjust according to spice preference)
1 teaspoon turmeric powder
1 tablespoon red chili powder adjust according to spice preference
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 cup grated coconut
1 handful fresh curry leaves
2 tablespoons tamarind paste or juice
Salt to taste
Cooking oil for frying

Instructions

In a large bowl, marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, cumin powder, grated ginger, and minced garlic. Allow it to marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
In a large skillet or pan, heat 2-3 tablespoons of oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
Now, add the marinated chicken pieces to the skillet and cook them on medium-high heat until they are browned and cooked through. Stir occasionally to ensure even cooking.
In a separate pan, dry roast the grated coconut until it turns golden brown and aromatic. Allow it to cool, and then grind it into a fine powder using a blender or food processor.
Once the chicken is cooked, add the chopped green chilies, garam masala, and the ground coconut powder to the skillet. Mix well to coat the chicken evenly with the spices.
Stir in the tamarind paste or juice and fresh curry leaves. Adjust the salt according to your taste preferences.
Reduce the heat to low, cover the skillet, and let the chicken simmer for about 5-10 more minutes to allow the flavors to meld together.
Once done, remove from heat and garnish with fresh cilantro leaves if desired.
It pairs well with steamed rice, roti, or naan.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 693kcal (35%)Carbohydrates: 18g (6%)Protein: 40g (80%)Fat: 52g (80%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 222mg (74%)Sodium: 296mg (13%)Potassium: 763mg (22%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 798IU (16%)Vitamin C: 17mg (21%)Calcium: 63mg (6%)Iron: 4mg (22%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, curry

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Chicken Sukka Mangalorean