I had this chicken sukka from a friend's place 2 weeks ago and absolutely loved it. I always loved mangalorean specialities which we used to have from a mangalorean restaurant when we lived in Pune, but never had an opportunity to learn manglorean cuisine.
After meeting Smitha ,we go to each others place often ,while our boys play together we prepare lunch.There is so much similarities between our recipes as we both use coconut a lot,but still her dishes are unique.
This recipe is from her and I tried this out today and it turned out great.So If anyone fancy a Manglorean special do try this one.
IngredientsChicken - 500 gm ( I used boneless)
Onion - 1
Ginger garlic paste - 1 tbs
Salt
Mustard seeds
Redchilly
Curry leaves
For pasteShallots - 7
cinnamon - 1 stick
Cloves 2-3
Cardamom -2
Cumin - 1/2 tsp
Fennel - 1/2 tsp
Star anise - 2
Red chilly powder - 1 tbs
Turmeic powder - 1/4 tsp
Coriander powder - 1 1/2 tbs
Fenugreek seed - 4-5 n0
Tamarind - a small piece( according to your taste)
For coarse pasteGrated coconut - 1/4 cup
Preparation
Clean and cut the chicken to small pieces.
In a saucepan add some oil and add cumin seeds,fennel.Let it sputter.Throw in cloves,cardamom,cinnamon,star anise.Saute for 1 min.Add chopped shallots and saute till it is soft.Add redchilly powder,coriander powder and turmeric powder and saute till raw smell goes.Let it cool down and then grind it with tamarind to a smooth paste.
In a separate pan add some oil and roast coconut till it becomes brown in colour.Grind it to a coarse paste.
In a wok/saucepan add oil and add chciken and fry till its light brown.Add ginger -garlic paste saute again for 1-2 minutes.Add the masala paste and let the chicken cook in the masala.When its half done,add chopped onion and cook again.When chicken is almost done add the roasted coconut and cook for 2-3 minutes.
Finally sputter mustard seeds and add redchilly and curry leaves.
Serve hot !
