Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 cups grated coconut
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 tsp ginger paste
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 1 sprig curry leaves
- 1 tbsp lemon juice
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the grated coconut, cumin seeds, coriander seeds, and fennel seeds to a fine paste. Set aside.
2. Heat oil in a pan and add the chopped onions. Sauté until they turn translucent.
3. Add the minced garlic, ginger paste, and green chilies. Sauté for a minute.
4. Add the chicken pieces and mix well. Cook for 5-7 minutes or until the chicken is browned.
5. Add the turmeric powder, red chili powder, and garam masala powder. Mix well.
6. Add the ground coconut paste and mix well. Cook for 10-15 minutes or until the chicken is cooked through.
7. Add salt to taste and mix well.
8. Add the curry leaves and lemon juice. Mix well and turn off the heat.
9. Serve hot with rice or roti.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped potatoes for a hearty meal.
- Add more green chilies for a spicier dish.
Tips and tricks:
- Use fresh coconut for the best flavor.
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful dish.
- Use a non-stick pan to prevent the chicken from sticking to the bottom.
Storage instructions:
Store the leftover chicken sukka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken sukka in a pan on medium heat until heated through.
Presentation ideas:
Serve the chicken sukka in a bowl with rice or roti on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Rice
- Roti
- Naan
- Paratha
Suggested side dishes:
- Raita
- Pickles
- Papadum
Troubleshooting advice:
- If the chicken is too dry, add a little water or coconut milk to the pan.
- If the chicken is not cooked through, cover the pan and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover chicken sukka in the refrigerator and consume within 3 days.
Food history:
Mangalorean cuisine is a blend of Indian and Portuguese flavors. Chicken sukka is a popular dish in Mangalorean cuisine and is usually served with rice or roti.
Flavor profiles:
Spicy, savory, and coconutty.
Serving suggestions:
Serve the chicken sukka hot with rice or roti.
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Region: Indian