Chicken sukka is by far one of the most popular bunt dishes. It's made differently in different regions of coastal Karnataka. It's a dry dish made with a perfect blend of coconut and spices.
My grandma would dry roast the spices and make a paste and cook chicken in it along with roasted coconut paste. that's the authentic way of doing it. I follow my mother's quick fix sukka recipe that she makes with Kundapura Masala Powder. The result is almost the same and the method is much easier and quicker.
It can be made as a dry item or with a little gravy. It tastes delicious with Neer dose or white/brown rice. Here is the recipe from my mother's kitchen to yours.
Ingredients:
My grandma would dry roast the spices and make a paste and cook chicken in it along with roasted coconut paste. that's the authentic way of doing it. I follow my mother's quick fix sukka recipe that she makes with Kundapura Masala Powder. The result is almost the same and the method is much easier and quicker.
It can be made as a dry item or with a little gravy. It tastes delicious with Neer dose or white/brown rice. Here is the recipe from my mother's kitchen to yours.
Ingredients:
Chicken : 1/2 kg
Turmeric : 1 tsp
Lemon juice: 1 tbsp
Clarified butter/ghee: 1 tsp
Garlic: 6-8 cloves
Ginger: 1 inch
Onion: 3 medium sized
Kundapura masala powder: 2 tbsp
Fresh coconut: 1 cup
Coconut oil: 2 tbsp
Tomato: 1
Salt to taste.
Method:
1. Clean chicken and cut into medium size pieces. Apply turmeric, lemon juice and ghee and keep it aside for 15 minutes.
2. Heat coconut oil in a pot and fry chopped garlic for a min. Mix in chopped onion and ginger and saute until onions turn light golden in color.
3. Add the marinated chicken and saute until the raw smell disappears - about 5 minutes.
Method:
1. Clean chicken and cut into medium size pieces. Apply turmeric, lemon juice and ghee and keep it aside for 15 minutes.
2. Heat coconut oil in a pot and fry chopped garlic for a min. Mix in chopped onion and ginger and saute until onions turn light golden in color.
3. Add the marinated chicken and saute until the raw smell disappears - about 5 minutes.
4. Add salt and Kundapur masala powder and mix well, cover and cook until the chicken is almost cooked. Chicken will cook in its own juices but sprinkle a little water if it's too dry.
5. While the chicken is cooking roast the fresh coconut on low flame for 3-4 minutes, put it in the mixer jar and pulse it 2-3 times. Add this coconut to the chicken and mix well.
6. Adjust salt and water and cook the chicken on low flame for another 10-15 minutes.
7. Next add in chopped tomatoes and mix well. Let it cook until all the flavors have combined well and the chicken is well cooked.
Note:
If you want a drier version you can skip tomatoes and add very little water while cooking the chicken.
Click here to know how to make Kundapura Masala Powder.
