Chicken sukka or kori sukka is a popular mangalorean style chicken recipe. It literally means chicken in a dry gravy.
The recipe uses fresh coconut and simple Indian whole spices. So fresh and fragrant recipe but I have broken down this recipe in a simple way.
If you want the original recipe with the the more whole spice version then checkout my blog post for Mangalorean Kori Sukka.
To start with you will need a fresh coconut. I recently got to know the trick how to shell the coconut with the least effort.
Just pop the whole coconut in freezer for 24 hours or even overnight works. Then take out an hour before you actually need it. Then simply use a rolling pin or anything hard and bang in the centre. The shell will start to break. Its so easy that the first time I tried it was unbelievable.
Do try this way and leave in comments your thoughts!
Now for the recipe-
Directions to make Chicken Sukka-
1/2 of a medium size fresh coconut
2 red onions
1 tbsp ginger garlic paste
A few red dried chillies (use more or less as per taste)
4-5 plum tomatoes
1 tsp mustard seeds
7-10 curry leaves
750gm clean curry cut chicken
Salt as per taste
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala
6 tbsp coconut oil
In a heavy bottom pan heat coconut oil(or use any oil you prefer).
Add mustard seeds and curry leaves and let it splutter.
Add the chopped onions and saute till translucent and soft.
Also add in the dried red chilli and ginger garlic paste.
After 30 secs add the chopped tomatoes.
Cook tomatoes well.
Cool the mixture down and blend into a fine paste with the chopped coconut.
Back to the same pan add the blended masala and start roasted.
As you roast add salt, turmeric and red chilli powder.
Cook for a minute and then add the chicken.
Add 250ml of water. Mix.
Cover and cook for 25 mins. If needed add more water(just enough so that the chicken does not stick to the bottom of the pan).
Lastly add the garam masala.(for a unique flavor you can also add your fav chicken masala)
Enjoy with rice or roti.
Like any other curry make few hours in advance and let it rest. It will taste even better.
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