Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 cups grated coconut
- 1 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup chopped coriander leaves
- 2 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
Special equipment needed:
- A heavy-bottomed pan or kadhai
Step-by-step instructions:
1. Heat oil in a pan or kadhai over medium heat.
2. Add chopped garlic and ginger and sauté for a minute.
3. Add chopped onion and sauté until it turns golden brown.
4. Add chopped tomato and cook until it turns soft and mushy.
5. Add red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well.
6. Add chicken pieces and mix well. Cook for 5-7 minutes.
7. Add grated coconut and mix well. Cover the pan with a lid and cook for 10-15 minutes on low heat.
8. Remove the lid and cook until the chicken is cooked and the gravy is thick.
9. Add garam masala powder and mix well.
10. Garnish with chopped coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4-5 people
Nutritional information:
Calories: 320 kcal
Fat: 20 g
Protein: 30 g
Carbohydrates: 10 g
Fiber: 3 g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add curry leaves for a more authentic flavor.
- Add tamarind paste for a tangy taste.
Tips and tricks:
- Use fresh coconut for best results.
- Do not overcook the chicken as it will become tough.
- Adjust the amount of red chili powder according to your taste.
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 or microwave until heated through.
Presentation ideas:
Serve the chicken sukka in a bowl or plate with a garnish of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Sliced onions
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Raita
- Pickles
- Papad
Troubleshooting advice:
- If the gravy is too thick, add some water to thin it out.
- If the chicken is not cooked, cook it for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Wash your hands and utensils properly before and after handling raw chicken.
Food history:
Mangalorean cuisine is a blend of South Indian and coastal flavors. Chicken sukka is a popular dish in Mangalorean cuisine.
Flavor profiles:
Spicy, savory, and coconutty.
Serving suggestions:
Serve the chicken sukka as a main dish with rice or bread.
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Region: Indian