Friday, September 2, 2011

Kori Aajadina/Chicken Sukka (Chicken in a Spicy Dry Coconut Masala)


One of the most popular Mangalorean dishes is the Chicken Sukka - it is probably made by all the communities in Mangalore in varied in degrees of spiciness. The spiciest I believe is made by the Bunt community famous for their delicious spicy food. Chicken Sukka is a dry dish made with a beautiful blend of spices and coconut. The authentic way of preparing this ofcourse involves the effort of dry roasting the spices, grinding them to a paste and grinding the coconut to a very coarse paste and allowing the Chicken to cook in this spicy mixture. However, the easier & quicker version was what my mother followed - by using the very versatile Bafat Powder instead of grinding individual spices to arrive at the masala. 


As far as I can recall, Chicken Sukka was one of the standard items on a Catholic wedding menu. Unlike its home made version, the one prepared in large quantities by caterers always had large chunks of Chicken some of it not very tender and it was a big challenge to bite into the pieces with a plate in one's hand and all the wedding finery that was at risk of being botched up by the splattering curry. Anyways, that did not matter much when I was kid as the joy of attending a wedding was in the fact that we would get to eat grand food. Today, we make most of these items at home so attending weddings has become a bore unless it is a close family affair. 

This particular preparation brought back so many memories as the fragrance was so much like the Chicken Sukka prepared for weddings when I was little. 

Chicken Sukka smells divine with so many spices and roasted coconut that go into it and tastes awesome whether you eat it with Brown Rice, Neer Dosa, Dosa or Chapathi. This particular verision is made by Bunts, however, I will shortly post the recipes as the Protestants and Catholics make it. 


Kori Aajadina
print this

Adapted from: Cherie's Stolen Recipes

You Need:
  • 1 kg chicken
  • 1 onion chopped
  • salt to taste
For the masala
  • 1/2 tsp poppy seeds (khus-khus)
  • 1 inch cinnamon
  • 3-4 cloves
  • 1 medium size onion finely sliced
  • 1/2 tsp  turmeric
  • 3 cloves of crushed garlic with skin 
  • 7 long red chillies (Bedgi) * see note 
  • 7 short red chillies (Harekala)* see note
  • 1-1/2 tbsp coriander seeds (dhania)
  • 10 peppercorns (kali mirch)
  • 1/4 tsp fenugreek seeds (methi)
  • pinch of cumin seeds (jeera)
  • marble size ball of tamarind or 1 tbsp tamarind paste
For the garnishing
  • 1 cup grated coconut
  • 3 cloves of garlic with skin
  • 1/4 tsp cumin
For the seasoning/tempering/fon/bagar/tadka
  • 1 medium size onion finely sliced
  • 2 tbsp ghee
  • 1/2 inch cinnamon
Method:
1. Cut the Chicken into medium size pieces, wash and drain.
2. Heat a tawa/griddle and dry roast the poppy seeds, cinnamon, cloves, sliced onion, garlic and turmeric - roast it till the onions turn pale. Add red chillies, coriander, cumin, fenugreek, peppercorns and tamarind one after the other and toss. Allow to cool and then grind all these ingredients to a fine paste.
3. Place the chicken in a large pan/wok and add salt to taste, 1 chopped onion and 3/4th of the ground masala. Allow to cook on medium slow flame - there is no need to add water as the chicken with leave its stock.
4. On a tawa/griddle dry roast the coconut, 3 cloves of garlic and cumin on a slow flame for about 2-3 minutes till you get a nice fragrance of roasted coconut. Do not wait for it to brown. Allow to cool and grind it along with the remaining masala (which was retained) to a coarse consistency. Add it to the almost cooked chicken.
5. For the tempering, heat ghee in a smaller pan and fry the onions till golden brown, toss in the cinnamon and add this seasoning to the Chicken.
6. Turn off the flame and serve hot with rice or chapathis

Notes:
The Harekala variety of chillies is higher on the spice meter as compared to the Bedgi variety. The Kashmiri chilli is the least spicy among all, but gives a lovely red colour to the curry. Pls use the kind of chillies as available to you. Use spicy chillies moderately if you prefer it less spicy. For this recipe I used a blend of Bedgi & Kashmiri chillies as I like moderately spicy food.

Click here to view the pictures of the chilli varieties that I normally stock up

27 comments:

  1. absolutely yummy recipe. looks fabulous.

    ReplyDelete
  2. Looks just perfect .. need a bowl of rice now to finish it off..
    RecipeRaaga

    ReplyDelete
  3. love ur photography shireen, its so simple,no props around.....its just about the dish.lovely....i want to have chicken sukka ,,,going to make it tmrw:)
    charishma

    ReplyDelete
  4. I donno how to thank you for posting this recipe. I was searching it for a long time. When we were in bangalore, this was my fave dish with neer dosa at any mangalorean restaurant there. Now in UK, I badly miss this and thats when I started looking for recipe. Yours look so delicious and yummy...

    ONGOING EVENT: ABC Series - A for Apple

    ReplyDelete
  5. Loved the spices that go into the chicken sukka. mmm...will try it soon.Would love to have it with neer dosa on my visit to ur place ;)

    ReplyDelete
  6. Simply delicious and mouthwatering coconut chicken curry. Wonderful preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Omg, cant take my eyes from that wonderful and irresistible bowl of delicious chicken chukka,soooo tempting..

    ReplyDelete
  8. Wow.. looks so yumm and creamy :D Love your pics too

    ReplyDelete
  9. Looks just like the authentic version...Too yummm... Even for a veggie like me ;) So that we are not left behond..we do make veg versions of these mlore specialties..Loke paneer ghee roast or mushroom sukka..And for that we too follow ur mom1s recipe..By grinding bafat powder with some coconut & then add to the mushrooms!! Bookmarked this one Shireen..:))
    Prathima Rao
    Prats Corner

    ReplyDelete
  10. Btw Shireen..I have a recipe request..Its another popular mlore specialty called karipatta..that is chi or veg in currly leaves flavored masala..Looks similar to sukka or ghee roast & tatses just as good!! Had it at Deepa Comforts once & loved it!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  11. Thanks all for your lovely comments..will respond to you individually once im back from my vacation
    @Prathima: thanks dear :) i will definitely hunt for the karipatta recipe for u...havent heard of it or tasted it..but hopefully on my next trip to Mlore, i must try it!

    ReplyDelete
  12. I have spent 7 yrs in bangalore, though I'm a keralite. Most of my kerala friends like Mangalore cuisine, maybe coz we have lots in common like the love for coconut :-)

    ReplyDelete
  13. Your descriptions and photos made my mouth water. This is a new dish to me and one I can't wait to try.
    Thank you for your comment on my blog. I am so sorry you lost yours so close together. Thanks for understanding what I wrote.

    ReplyDelete
  14. I made this today and it was too good...thanks for the awesome recipe..it was a little time consuming than i expected, but it is worth all the effort...served with neer dosa...yummy combo..Watch my blog, I would post soon.

    ReplyDelete
  15. Here is my version http://ramyasrecipe.blogspot.com/2011/09/chicken-sukka.html
    Though it doesnt look as great as yours, it tasted wnderful.I think the type of chillies I used made it brownish. I had ground the mix a little coarse as we like it that way :-)

    ReplyDelete
  16. Can I substitute the "masala" ingredients for Bafat masala?

    ReplyDelete
  17. Thanks everyone for your lovely comments!! Thanks Ramya for having tried it!

    @Anonymous:Yes you can substitute the ground masala with bafat powder (as I have mentioned in the first para of my narration/introduction). You can add 2-3 tsp (or as per taste) for 1 kg of chicken, however, the taste may differ slightly as the above recipe has fenugreek & poppy seeds which are absent in the bafat masala. Good luck! Do let me know how it turns out!

    ReplyDelete
  18. Wow..... its so yummy........ I made it today and my husband also like it...........

    ReplyDelete
  19. Thanks a ton for the feedback Supriya!! So glad to know that the dish was a success and you liked it too!

    ReplyDelete
  20. going to try this out today.will lt you know how it turns out:)

    ReplyDelete
  21. hi...i stay in dubai n we dont get poppy seeds here. any substitute for poppy seeds???

    ReplyDelete
  22. @ Anonymous: You can completely skip the poppy seeds as only 1/2 tsp is required. Alternatively a few (4-5) cashewnuts can be used - cashewnuts or sesame seeds are the most common replacements for poppy seeds (although I have never tried sesame seeds - cashewnuts work well)

    ReplyDelete
  23. My son called from university and said mom make sukha chicken, so said to myself why not do Shireen's recipe and here I am wuth another receipe of yours in my hat, will let you know after the weekend what were his comments until then....thanks Anita

    ReplyDelete
  24. Thanks so much Anita for choosing to try this recipe. I hope it has turned out well and your son likes it...will wait for your feedback!! :-)

    ReplyDelete
  25. Hello shireen once again thanks I must share this with you that Same ingredient same masala i prepared for crab and it just wonderful. My husband reaction was it is just tawa fry crab. lovely test lovely recipe. Thanks for all this.

    ReplyDelete
  26. Hi Sheetal! Thanks so much for the lovely feedback! So good to know that you tried this with crab and enjoyed it too :) happy cooking!

    ReplyDelete
  27. I think I am the first guy to comment here.. :)
    I tried this dish at home and it was delicious..
    My friends were impressed that I cook so nice. All thanks to your recipe.. \V/

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

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Friday, September 2, 2011

Kori Aajadina/Chicken Sukka (Chicken in a Spicy Dry Coconut Masala)


One of the most popular Mangalorean dishes is the Chicken Sukka - it is probably made by all the communities in Mangalore in varied in degrees of spiciness. The spiciest I believe is made by the Bunt community famous for their delicious spicy food. Chicken Sukka is a dry dish made with a beautiful blend of spices and coconut. The authentic way of preparing this ofcourse involves the effort of dry roasting the spices, grinding them to a paste and grinding the coconut to a very coarse paste and allowing the Chicken to cook in this spicy mixture. However, the easier & quicker version was what my mother followed - by using the very versatile Bafat Powder instead of grinding individual spices to arrive at the masala. 


As far as I can recall, Chicken Sukka was one of the standard items on a Catholic wedding menu. Unlike its home made version, the one prepared in large quantities by caterers always had large chunks of Chicken some of it not very tender and it was a big challenge to bite into the pieces with a plate in one's hand and all the wedding finery that was at risk of being botched up by the splattering curry. Anyways, that did not matter much when I was kid as the joy of attending a wedding was in the fact that we would get to eat grand food. Today, we make most of these items at home so attending weddings has become a bore unless it is a close family affair. 

This particular preparation brought back so many memories as the fragrance was so much like the Chicken Sukka prepared for weddings when I was little. 

Chicken Sukka smells divine with so many spices and roasted coconut that go into it and tastes awesome whether you eat it with Brown Rice, Neer Dosa, Dosa or Chapathi. This particular verision is made by Bunts, however, I will shortly post the recipes as the Protestants and Catholics make it. 


Kori Aajadina
print this

Adapted from: Cherie's Stolen Recipes

You Need:
  • 1 kg chicken
  • 1 onion chopped
  • salt to taste
For the masala
  • 1/2 tsp poppy seeds (khus-khus)
  • 1 inch cinnamon
  • 3-4 cloves
  • 1 medium size onion finely sliced
  • 1/2 tsp  turmeric
  • 3 cloves of crushed garlic with skin 
  • 7 long red chillies (Bedgi) * see note 
  • 7 short red chillies (Harekala)* see note
  • 1-1/2 tbsp coriander seeds (dhania)
  • 10 peppercorns (kali mirch)
  • 1/4 tsp fenugreek seeds (methi)
  • pinch of cumin seeds (jeera)
  • marble size ball of tamarind or 1 tbsp tamarind paste
For the garnishing
  • 1 cup grated coconut
  • 3 cloves of garlic with skin
  • 1/4 tsp cumin
For the seasoning/tempering/fon/bagar/tadka
  • 1 medium size onion finely sliced
  • 2 tbsp ghee
  • 1/2 inch cinnamon
Method:
1. Cut the Chicken into medium size pieces, wash and drain.
2. Heat a tawa/griddle and dry roast the poppy seeds, cinnamon, cloves, sliced onion, garlic and turmeric - roast it till the onions turn pale. Add red chillies, coriander, cumin, fenugreek, peppercorns and tamarind one after the other and toss. Allow to cool and then grind all these ingredients to a fine paste.
3. Place the chicken in a large pan/wok and add salt to taste, 1 chopped onion and 3/4th of the ground masala. Allow to cook on medium slow flame - there is no need to add water as the chicken with leave its stock.
4. On a tawa/griddle dry roast the coconut, 3 cloves of garlic and cumin on a slow flame for about 2-3 minutes till you get a nice fragrance of roasted coconut. Do not wait for it to brown. Allow to cool and grind it along with the remaining masala (which was retained) to a coarse consistency. Add it to the almost cooked chicken.
5. For the tempering, heat ghee in a smaller pan and fry the onions till golden brown, toss in the cinnamon and add this seasoning to the Chicken.
6. Turn off the flame and serve hot with rice or chapathis

Notes:
The Harekala variety of chillies is higher on the spice meter as compared to the Bedgi variety. The Kashmiri chilli is the least spicy among all, but gives a lovely red colour to the curry. Pls use the kind of chillies as available to you. Use spicy chillies moderately if you prefer it less spicy. For this recipe I used a blend of Bedgi & Kashmiri chillies as I like moderately spicy food.

Click here to view the pictures of the chilli varieties that I normally stock up

27 comments:

  1. absolutely yummy recipe. looks fabulous.

    ReplyDelete
  2. Looks just perfect .. need a bowl of rice now to finish it off..
    RecipeRaaga

    ReplyDelete
  3. love ur photography shireen, its so simple,no props around.....its just about the dish.lovely....i want to have chicken sukka ,,,going to make it tmrw:)
    charishma

    ReplyDelete
  4. I donno how to thank you for posting this recipe. I was searching it for a long time. When we were in bangalore, this was my fave dish with neer dosa at any mangalorean restaurant there. Now in UK, I badly miss this and thats when I started looking for recipe. Yours look so delicious and yummy...

    ONGOING EVENT: ABC Series - A for Apple

    ReplyDelete
  5. Loved the spices that go into the chicken sukka. mmm...will try it soon.Would love to have it with neer dosa on my visit to ur place ;)

    ReplyDelete
  6. Simply delicious and mouthwatering coconut chicken curry. Wonderful preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Omg, cant take my eyes from that wonderful and irresistible bowl of delicious chicken chukka,soooo tempting..

    ReplyDelete
  8. Wow.. looks so yumm and creamy :D Love your pics too

    ReplyDelete
  9. Looks just like the authentic version...Too yummm... Even for a veggie like me ;) So that we are not left behond..we do make veg versions of these mlore specialties..Loke paneer ghee roast or mushroom sukka..And for that we too follow ur mom1s recipe..By grinding bafat powder with some coconut & then add to the mushrooms!! Bookmarked this one Shireen..:))
    Prathima Rao
    Prats Corner

    ReplyDelete
  10. Btw Shireen..I have a recipe request..Its another popular mlore specialty called karipatta..that is chi or veg in currly leaves flavored masala..Looks similar to sukka or ghee roast & tatses just as good!! Had it at Deepa Comforts once & loved it!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  11. Thanks all for your lovely comments..will respond to you individually once im back from my vacation
    @Prathima: thanks dear :) i will definitely hunt for the karipatta recipe for u...havent heard of it or tasted it..but hopefully on my next trip to Mlore, i must try it!

    ReplyDelete
  12. I have spent 7 yrs in bangalore, though I'm a keralite. Most of my kerala friends like Mangalore cuisine, maybe coz we have lots in common like the love for coconut :-)

    ReplyDelete
  13. Your descriptions and photos made my mouth water. This is a new dish to me and one I can't wait to try.
    Thank you for your comment on my blog. I am so sorry you lost yours so close together. Thanks for understanding what I wrote.

    ReplyDelete
  14. I made this today and it was too good...thanks for the awesome recipe..it was a little time consuming than i expected, but it is worth all the effort...served with neer dosa...yummy combo..Watch my blog, I would post soon.

    ReplyDelete
  15. Here is my version http://ramyasrecipe.blogspot.com/2011/09/chicken-sukka.html
    Though it doesnt look as great as yours, it tasted wnderful.I think the type of chillies I used made it brownish. I had ground the mix a little coarse as we like it that way :-)

    ReplyDelete
  16. Can I substitute the "masala" ingredients for Bafat masala?

    ReplyDelete
  17. Thanks everyone for your lovely comments!! Thanks Ramya for having tried it!

    @Anonymous:Yes you can substitute the ground masala with bafat powder (as I have mentioned in the first para of my narration/introduction). You can add 2-3 tsp (or as per taste) for 1 kg of chicken, however, the taste may differ slightly as the above recipe has fenugreek & poppy seeds which are absent in the bafat masala. Good luck! Do let me know how it turns out!

    ReplyDelete
  18. Wow..... its so yummy........ I made it today and my husband also like it...........

    ReplyDelete
  19. Thanks a ton for the feedback Supriya!! So glad to know that the dish was a success and you liked it too!

    ReplyDelete
  20. going to try this out today.will lt you know how it turns out:)

    ReplyDelete
  21. hi...i stay in dubai n we dont get poppy seeds here. any substitute for poppy seeds???

    ReplyDelete
  22. @ Anonymous: You can completely skip the poppy seeds as only 1/2 tsp is required. Alternatively a few (4-5) cashewnuts can be used - cashewnuts or sesame seeds are the most common replacements for poppy seeds (although I have never tried sesame seeds - cashewnuts work well)

    ReplyDelete
  23. My son called from university and said mom make sukha chicken, so said to myself why not do Shireen's recipe and here I am wuth another receipe of yours in my hat, will let you know after the weekend what were his comments until then....thanks Anita

    ReplyDelete
  24. Thanks so much Anita for choosing to try this recipe. I hope it has turned out well and your son likes it...will wait for your feedback!! :-)

    ReplyDelete
  25. Hello shireen once again thanks I must share this with you that Same ingredient same masala i prepared for crab and it just wonderful. My husband reaction was it is just tawa fry crab. lovely test lovely recipe. Thanks for all this.

    ReplyDelete
  26. Hi Sheetal! Thanks so much for the lovely feedback! So good to know that you tried this with crab and enjoyed it too :) happy cooking!

    ReplyDelete
  27. I think I am the first guy to comment here.. :)
    I tried this dish at home and it was delicious..
    My friends were impressed that I cook so nice. All thanks to your recipe.. \V/

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)