There’s nothing quite like the comforting aroma of Mangalorean Chicken Sukka filling the kitchen. This dish, rich in spices, coconut, and tender chicken, is a weekly staple in our home. Growing up, it was my go-to comfort meal, and today it remains one of my favorites. Whether served with steamed rice and dal, rasam rice, or neer dosa, Chicken Sukka is a true celebration of Mangalorean cuisine and this recipe is my Mother’s.
What Makes Mangalorean Chicken Sukka Special
Mangalorean Chicken Sukka, also called Kori Sukka, is a dry chicken dish that’s deeply rooted in the flavors of Mangalore, a coastal city in India. The coastal region is known for its vibrant culinary traditions that incorporate local ingredients like coconut, seafood, and an array of spices. Chicken Sukka beautifully encapsulates this ethos, bringing together roasted spices and fresh coconut to create a dish that is aromatic and flavorful.
Traditionally, this dish is not only enjoyed at home but also served as a favourite restaurant order in many South Indian Restaurants. The combination of the succulent chicken with a spicy, aromatic masala makes it a crowd-pleaser at any meal.
Ingredients You’ll Need
For the Chicken
- Chicken: Bone-in pieces work best for this recipe, as they soak up the rich flavors of the masala paste and stay juicy during cooking. I recommend using medium to large pieces for an even cook.
For the Masala Paste
- Onion, Garlic, and Ginger: These aromatics form the base of the flavor.
- Spices: A mix of coriander seeds, cumin, mustard seeds, and dried red chillies gives the dish its distinctive taste. For color and mild heat, Byadgi chillies are perfect.
- Tamarind: This adds a tangy depth, balancing the spices and enhancing the overall flavor.
For the Coconut Mixture
- Coconut: Grated coconut is essential for this recipe. Toasting it enhances its flavor and texture, giving the dish a delightful richness.
- Turmeric Powder: Adds color and earthiness.
Additional Ingredients
- Ghee: This clarified butter adds a rich, nutty flavor and is essential for an authentic touch.
- Fresh Coriander Leaves: For garnish, vibrancy and added freshness.
How to Make Mangalorean Chicken Sukka
1. Make the Masala Paste
To start, heat 1 tablespoon of ghee in a pan. Add chopped onions, ginger, garlic, and curry leaves. Sauté this mixture until it turns golden and fragrant. The key is to let these aromatics develop a deep flavor.
Once done, transfer the sautéed mixture to a mixer grinder. In the same pan, dry roast the coriander seeds, cumin, mustard, fenugreek, peppercorns, and dried red chillies until they become aromatic. Dry roasting not only releases the oils in the spices but also brings out their flavors.
Add these roasted spices to the mixer with the sautéed onions and tamarind pulp. Grind it all into a thick, medium-fine paste. You can add more water if required while grinding to achieve the consistency. This masala will infuse your chicken with incredible flavor.
Marinate the cleaned chicken with this freshly made masala paste. Allowing the chicken to marinate for a minimum of 30 minutes is essential, but if you have the time, marinate it overnight for maximum flavor.
2. Prepare the Coconut Mixture
In the same pan, lightly toast the grated coconut with turmeric powder until it turns golden brown. This step enhances the coconut’s natural sweetness and gives the dish a wonderful texture. Set aside once done.
3. Cook the Chicken
Heat 2-3 tablespoons of ghee in a large kadai (or heavy pan). Add diced onions and fry them until they are soft and translucent. Once the onions are ready, add the marinated chicken. Cook on low-medium heat, allowing the chicken to release its natural juices. Cover the pan to let the chicken cook evenly. The slow cooking method ensures that the chicken becomes tender while absorbing all those aromatic flavors.
Once the chicken is cooked through and tender, add the toasted coconut mixture. Stir well to combine, allowing the coconut to meld with the chicken and spices.
4. Make the Tadka
In a small pan, heat 1 tablespoon of ghee. Add curry leaves and cumin seeds, sautéing until aromatic. This tadka will add an extra layer of flavor and fragrance to the dish. Pour this tadka over the chicken and garnish with fresh coriander leaves. Let it rest for a few minutes to allow the flavors to mingle.
5. Serve
Before serving, mix the Chicken Sukka well to incorporate all the flavors. Enjoy your delicious Chicken Sukka!
Serving Suggestions
Mangalorean Chicken Sukka is incredibly versatile and can be paired with a variety of sides. Here are some serving suggestions to enhance your meal:
- With Rice: Serve with steamed white rice, dal or rasam for a comforting meal. The simplicity of the rice complements the rich flavors of the Chicken Sukka beautifully.
- With Dosa: Enjoy it with neer dosa or regular dosa for a delightful breakfast or full meal. The texture of dosa works wonderfully with the spicy chicken.
- With Idlis: Pair it with soft idlis for a hearty brunch. The mild idli balances the robust flavors of the Chicken Sukka.
- In a Wrap: If you’re feeling adventurous, try it in a wrap with fresh veggies for a delicious and filling lunch option. Adding some mint chutney can add a refreshing twist.
- With Roti: Serve it with whole wheat roti or chapati for a wholesome meal. The roti absorbs the flavors of the chicken, making each bite delightful.
Why You Should Try This Recipe
- Authentic Taste: This Chicken Sukka recipe brings the flavors of Mangalorean cuisine to your kitchen, allowing you to experience traditional tastes right at home.
- Easy to Make: With simple ingredients and straightforward steps, anyone can prepare this dish without any fuss.
- Comfort Food: This dish is not just a meal; it’s a hug in a bowl. Its comforting flavors can transport you back to home-cooked meals shared with loved ones.
- Versatile Pairings: It pairs well with various sides, making it perfect for any meal, whether it’s a casual weeknight dinner or a special gathering.
If you’re looking for a traditional Mangalorean dish that’s packed with flavor and comfort, this Chicken Sukka recipe is for you. It’s a satisfying dish that evokes a sense of home and tradition. Try it with your favorite sides, and you’ll have a delicious meal that everyone will love!
Cooking this dish is not just about the ingredients; it’s about the memories and the love that goes into it. Every bite is a reminder of the time spent in the kitchen with family, sharing stories, laughter, and food.
Happy cooking! Enjoy your journey into Mangalorean cuisine with this Authentic Chicken Sukka!
Try my other top recipes from South Canara
Authentic Mangalorean Chicken Sukka
Course: MainCuisine: IndianDifficulty: Medium6
servings10
minutes45
minutes55
minutesIngredients
- Chicken
800-1000g of Chicken cut into medium to large pieces
- For the Masala Paste:
1 tablespoon ghee
1 medium onion, chopped
5-6 cloves garlic
1-inch knob of ginger
1 sprig curry leaves
1 tablespoon coriander seeds
½ teaspoon cumin seeds
¼ teaspoon mustard seeds
A pinch of methi seeds
5-6 whole peppercorns
A handful of dried red chillies (Half Byadgi for color and flavor, Half of any other Indian dried red chilli for spice)
1 lime sized tamarind made into pulp (adjust to taste)
- For the Coconut Mixture:
1-1.5 cups grated coconut
1 teaspoon turmeric powder
- Additional Ingredients:
2-3 tablespoons ghee
1 medium/large onion, diced
Salt to taste
Coriander leaves for garnish
- For the Tadka:
1 tablespoon ghee
1-2 sprigs curry leaves
¼ teaspoon cumin seeds
Directions
- Make the Masala Paste:
- Heat 1 tablespoon ghee in a pan.
- Add the chopped onion, ginger, garlic, and curry leaves. Sauté until golden and aromatic.
- Transfer this mixture to a mixer grinder.
- In the same pan, dry roast the coriander seeds, cumin seeds, mustard seeds, methi seeds, peppercorns, and dried red chillies. Fry until fragrant.
- Add these spices to the mixer grinder along with tamarind pulp.
- Grind into a thick medium fine paste, adding a little water if necessary.
- Marinate the cleaned chicken with this masala paste.
- Prepare the Coconut Mixture:
- In the same pan, lightly toast the grated coconut with turmeric powder until golden brown. Set aside.
- Cook the Chicken:
- In a kadai, heat 2-3 tablespoons ghee. Add the diced onion and fry until tender.
- Add the marinated chicken and cook on low-medium heat.
- Cover and let it cook letting the natural juices of the chicken cook it evenly
- Once the chicken is cooked, add the toasted coconut mixture and mix well.
- Make the Tadka:
- In a small pan, heat 1 tablespoon ghee. Add curry leaves and cumin seeds. Sauté until aromatic.
- Finish the Dish:
- Pour the tadka over the chicken. Garnish with fresh coriander leaves. Cover and let it rest for a few minutes.
- Serve:
- Mix well before serving and enjoy your delicious Chicken Sukka!
Recipe Video
Notes
- Tamarind: Adjust the amount of tamarind to your taste preference. More tamarind will make the dish tangier.
- Coconut Mixture: Adjust the amount of grated coconut as needed for desired consistency.
- Avoid wasting the Masala: Use a rubber spatula to ensure you leave no masala behind while marinating and cooking. You can use a little water to help the process.
- Tadka: Adding the tadka at the end enhances the flavors of the dish. You can skip this and add the curry leaves and cumin seeds while frying the onions in the Kadai
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