Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup grated coconut
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 3 tbsp oil
Special equipment needed:
- A heavy-bottomed pan
- A blender or food processor
Step-by-step instructions:
1. Dry roast the cumin seeds, coriander seeds, fennel seeds, and black peppercorns in a pan until fragrant. Let them cool and then grind them into a fine powder.
2. Heat oil in a heavy-bottomed pan and add the chopped onions. Saute until they turn translucent.
3. Add the chopped tomatoes and cook until they turn soft and mushy.
4. Add the ground spice powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
5. Add the chicken pieces and mix well with the masala. Cover and cook on low heat for 20-25 minutes or until the chicken is cooked through.
6. Add the grated coconut and garam masala powder. Mix well and cook for another 5 minutes.
7. Finally, add the chopped coriander leaves and mix well. Turn off the heat and let it rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Cook on low heat throughout the recipe.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350 per serving
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 3g
Substitutions for ingredients:
- You can use boneless chicken instead of chicken with bones.
- You can use dried coconut instead of fresh grated coconut.
Variations:
- You can add some tamarind paste or lemon juice for a tangy flavor.
- You can add some curry leaves for an authentic South Indian flavor.
- You can add some chopped green chilies for a spicier version.
Tips and tricks:
- Make sure to roast the spices well to bring out their flavors.
- Use fresh coriander leaves for a better taste.
- Let the chicken rest for a few minutes before serving to let the flavors develop.
Storage instructions:
You can 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 low heat until heated through.
Presentation ideas:
Serve the chicken sukka in a bowl or on a plate with some chopped coriander leaves on top.
Garnishes:
You can garnish the chicken sukka with some sliced onions and lemon wedges.
Pairings:
This chicken sukka goes well with steamed rice or roti.
Suggested side dishes:
You can serve this chicken sukka with some raita, papad, or pickle.
Troubleshooting advice:
- If the chicken is not cooked through, cover and cook for a few more minutes until done.
- If the masala is too dry, add some water or coconut milk to adjust the consistency.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Food history:
Mangalorean cuisine is a blend of South Indian and Konkani cuisine. Chicken sukka is a popular dish from the Mangalorean cuisine.
Flavor profiles:
This chicken sukka has a spicy, tangy, and aromatic flavor profile.
Serving suggestions:
Serve this chicken sukka as a main course dish for lunch or dinner.
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Region: Indian