Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1/4 cup grated coconut
- 1/4 cup chopped cilantro
- 1 green chili, chopped
- 1 tsp tamarind paste
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Blender or food processor
Step-by-step instructions:
1. In a bowl, mix together the chicken, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Set aside for 10 minutes.
2. Heat oil in a deep frying pan over medium-high heat. Once hot, add the chicken pieces and fry until golden brown and crispy. Remove from the pan and set aside.
3. In the same pan, add 2 tbsp of vegetable oil and sauté the chopped onion until translucent.
4. Add the chopped tomato and ginger-garlic paste and cook until the tomato is soft and mushy.
5. In a blender or food processor, blend together the grated coconut, cilantro, green chili, tamarind paste, and water to make a smooth paste.
6. Add the coconut paste to the pan and cook for 5 minutes.
7. Add the fried chicken to the pan and mix well with the coconut masala.
8. Cook for another 5-7 minutes until the chicken is coated well with the masala.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying chicken
Medium heat for cooking masala
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with lamb, beef, or shrimp.
- Tamarind paste can be substituted with lemon juice or vinegar.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add potatoes or bell peppers to the dish for extra flavor and texture.
- Use different types of chilies for a spicier or milder version.
- Add curry leaves for a more authentic South Indian flavor.
Tips and tricks:
- Make sure the chicken is dry before frying to prevent splattering.
- Use a slotted spoon to remove the fried chicken from the pan to avoid excess oil.
- Adjust the spice level to your preference by adding more or less chili powder.
Storage instructions:
Store leftover chicken sukka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken sukka in a traditional Indian thali plate with rice and naan bread.
Garnishes:
Garnish with chopped cilantro or sliced green chilies.
Pairings:
Serve with steamed rice, naan bread, or roti.
Suggested side dishes:
Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the chicken is not crispy, increase the heat and fry for a few more minutes.
- If the masala is too thick, add more water to thin it out.
- If the dish is too spicy, add a dollop of yogurt to cool it down.
Food safety advice:
Make sure the chicken is cooked through before serving to prevent foodborne illness.
Food history:
Mangalorean cuisine is a blend of South Indian and coastal flavors. Chicken sukka is a popular dish from the region that is known for its spicy and tangy flavors.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indian