"Chicken Sukka~My Version" ... A delicious semi dry chicken curry that tastes great when served with roti / parathas/ Naan or Panpolo ...
** Chicken Sukka is a very popular dish from Mangalore and other cities in and around. This is a semi dry curry and is one of the favorite of many Mangaloreans. There are slight variations in preparation of the curry in every homes and this is my simple version of the same that is prepared very often as it is loved very much in my home.
** Here is my simple method of preparing "Chicken Sukka~My Version" ...
** Wash 500 gms chicken (boneless) well and pat it dry, apply pinch of haldi (turmeric) all over and keep it aside covered.
** Masala to be Ground : Add about 2-3 tblsp of freshly grated coconut (soyi) along with 8-10 kashmiri red chillies (byadgi or kumte chillies can be used too) and a very small marble sized piece of tamarind (imly/chinchama) into a mixer grinder and grind to a very fine paste. Remove and keep this ready aside.
** Heat 2-3 tblsp of oil/ghee in a thick bottomed kadai. When hot add in 20 cloves of garlic (losun/ lehsun) peeled and chopped fine. Keep frying till the colour changes a little bit, then add 2 large sized onions finely chopped and continue frying till it turns light brown in color.
** Add few curry leaves, say about 8-10 fresh one, fry for a few seconds and then add in 2 tblsp of coriander powder (dhania), 1tsp haldi powder (turmeric), 1tsp Jeera powder (cumin), 2 tsp Red Chilli powder (mirchi powder), 1 tblsp garam masala powder, 1 tsp fennel seeds powder (badisep) and fry a bit, say for 2- 3 minutes.
** Now add in 2 cups of finely grated fresh coconut and further fry for just a few minutes. Now add in ground masala kept ready and continue frying all on low heat till oil oozes out from the sides of the masala. In between you can add little water if required to avoid the masala getting burnt.
** Now add in about 3 large sized tomatoes chopped fine along with the prepared and kept chicken pieces and mix well. Add salt to taste, mix well, cover and cook on low heat till done. Keep checking in between by mixing the curry evenly. If need be sprinkle some water too. When done add in 1 small lemon sized ball of butter and one cup of finely chopped fresh coriander leaves. Cover and cook on low for another 5-10 minutes and the curry is done.
** "Chicken Sukka~My Version" is done and ready to be served. Tastes delicious and best when served with roti/naan or paratha. Though this dish goes very well with our very own panpolo/neer dosa also. You can also serve it with any mildly spiced pulav/rice if desired or ghee rice. Do try out this delicious dish from Southern part of India and enjoy with your family and friends.
** Here is my simple method of preparing "Chicken Sukka~My Version" ...
** Wash 500 gms chicken (boneless) well and pat it dry, apply pinch of haldi (turmeric) all over and keep it aside covered.
** Masala to be Ground : Add about 2-3 tblsp of freshly grated coconut (soyi) along with 8-10 kashmiri red chillies (byadgi or kumte chillies can be used too) and a very small marble sized piece of tamarind (imly/chinchama) into a mixer grinder and grind to a very fine paste. Remove and keep this ready aside.
** Heat 2-3 tblsp of oil/ghee in a thick bottomed kadai. When hot add in 20 cloves of garlic (losun/ lehsun) peeled and chopped fine. Keep frying till the colour changes a little bit, then add 2 large sized onions finely chopped and continue frying till it turns light brown in color.
** Add few curry leaves, say about 8-10 fresh one, fry for a few seconds and then add in 2 tblsp of coriander powder (dhania), 1tsp haldi powder (turmeric), 1tsp Jeera powder (cumin), 2 tsp Red Chilli powder (mirchi powder), 1 tblsp garam masala powder, 1 tsp fennel seeds powder (badisep) and fry a bit, say for 2- 3 minutes.
** Now add in 2 cups of finely grated fresh coconut and further fry for just a few minutes. Now add in ground masala kept ready and continue frying all on low heat till oil oozes out from the sides of the masala. In between you can add little water if required to avoid the masala getting burnt.
** Now add in about 3 large sized tomatoes chopped fine along with the prepared and kept chicken pieces and mix well. Add salt to taste, mix well, cover and cook on low heat till done. Keep checking in between by mixing the curry evenly. If need be sprinkle some water too. When done add in 1 small lemon sized ball of butter and one cup of finely chopped fresh coriander leaves. Cover and cook on low for another 5-10 minutes and the curry is done.
** "Chicken Sukka~My Version" is done and ready to be served. Tastes delicious and best when served with roti/naan or paratha. Though this dish goes very well with our very own panpolo/neer dosa also. You can also serve it with any mildly spiced pulav/rice if desired or ghee rice. Do try out this delicious dish from Southern part of India and enjoy with your family and friends.
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