Ingredients with Measurements:
- 1 lb chicken, cut into small pieces
- 1 cup grated coconut
- 10-12 dried red chilies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp oil
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/4 cup water
- 1 tbsp tamarind paste
- 1 sprig curry leaves
- 2 tbsp chopped cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry pan, roast the grated coconut until golden brown. Remove from heat and set aside.
2. In the same pan, roast the dried red chilies, cumin seeds, coriander seeds, fennel seeds, and mustard seeds until fragrant. Remove from heat and let cool.
3. In a blender or food processor, grind the roasted coconut and spices into a fine powder.
4. In a large bowl, mix the chicken pieces with turmeric powder and salt.
5. In a pan, heat the oil over medium-high heat. Add the chopped onion and sauté until translucent.
6. Add the chopped tomato, ginger paste, and garlic paste. Sauté for 2-3 minutes.
7. Add the chicken pieces and sauté until browned on all sides.
8. Add the water, tamarind paste, and curry leaves. Mix well.
9. Cover and simmer for 10-15 minutes or until the chicken is cooked through.
10. Add the ground coconut-spice mixture and mix well.
11. Cook for another 5-7 minutes or until the chicken is coated in the spice mixture.
12. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 14g
Protein: 25g
Carbohydrates: 6g
Fiber: 3g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Fresh coconut can be substituted with unsweetened shredded coconut.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add diced potatoes or green beans for a vegetable version.
- Use shrimp instead of chicken for a seafood version.
- Add more or less red chilies depending on desired spice level.
Tips and tricks:
- Use a non-stick pan to prevent the chicken from sticking.
- Marinate the chicken in the turmeric and salt for at least 30 minutes for more flavor.
- Adjust the amount of water depending on desired consistency.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of cucumber raita for a cooling contrast to the spice.
- Pair with a light beer or white wine.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber raita
Troubleshooting advice:
- If the chicken is not cooked through, add more water and continue to simmer until cooked.
- If the chicken is too dry, add more oil or water to the pan.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly 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 the region, made with a blend of spices and coconut.
Flavor profiles:
Spicy, savory, and slightly sweet from the coconut.
Serving suggestions:
Serve as a main dish with rice or naan bread.
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Region: Indian