The Chicken Sukka is a popular and much loved dish among Mangaloreans. Different communities make it differently with minor changes in the ingredients and method of preparation. I have already posted the recipe of the Bunt style Kori Aajadina and I know that Protestants make it differently too. Chicken Sukka is nothing but a dry dish made with several spices ground into a perfect masala and mixed with roasted grated coconut. However, many Mangalorean households resort to the short cut method of using Bafat powder instead of grinding spices. The result is not bad I must say as you can have a nice Chicken Sukka ready in no time. However, since I am always on the lookout for new recipes or new ways to make the things I have grown up eating, I think this recipe won’t disappoint you. It’s worth the extra time & effort taken to grind the masala. It tastes wonderful when paired with Panpolay (Neer Dosa) or just plain white or boiled rice.For those who are unfamiliar with this dish, well, its a moderately spiced dish compared to the Bunt recipe. The spice is balanced well with a bit of tang brought in by the tamarind. The roasted rice gives a nutty edge to the dish and the grated coconut adds to the yum factor – I would say that this dish is lip smackin’ good!
- 1 kg chicken on the bone
- 1 medium sized onion sliced
- 1 tbsp tomato puree (optional)
- 3 tbsp ghee
- salt to taste
For the masala
- 8 long dry red chillies (Bedgi or to taste)
- 2 tbsp coriander seeds
- 1/2 tbsp cumin (jeera)
- 7-8 peppercorns (or to taste)
- 1 tbsp raw rice (white rice)
- 1/2 tsp turmeric powder
- 1 cup grated coconut
- 1 marble size ball of tamarind or 1 level tsp tamarind paste
- Cut the chicken into small pieces, wash & allow to drain on a colander for 15mins (this helps drain off any traces of blood). Boil the chicken with 2 cups of water & salt to taste till it is cooked halfway. Keep aside
- On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, remove & roast the red chillies, coriander seeds, cumin, peppercorns & rice - separately one by one - grind these ingredients to a fine powder and then add the coconut and pulse the mixer a couple of times - the coconut should remain coarse and not ground into a paste.
- Heat the ghee in a heavy bottomed pan and toss in the sliced onions, fry until pale and then add the ground coconut & masala mixture. Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. Add the tamarind paste or juice
- Add the pre-cooked chicken and half its stock. Mix well, cover & simmer for 2 minutes. Check salt to taste & add more if required. Continue to cook until the chicken is done. You may need to add all or part of the chicken stock.
- Serve hot with rice & dal
The nutritional values are only indicative.