Mangalorean Chicken Sukka
Recipe type: Non-Vegeterian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 750 gm chicken, cleaned and cut into medium pieces
  • 1 large onion, thinly sliced
  • 1 large tomato, chopped
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Salt and pepper to taste
  • ½ grated coconut
  • ½ tsp paprika powder (optional)
  • For masala powder:
  • 4 Kashmiri dry chillies
  • 1½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • ¼ tsp turmeric powder
  • ½ tsp fenugreek seeds
  1. Roast the ingredients in the 'For Masala powder' section till fragrant. Allow to cool, then grind into a coarse powder. Set aside.
  2. In a saucepan, heat oil. Add the onion and fry till slightly browned.
  3. Add the tomato and cook till oil floats on top.
  4. Add turmeric powder along with salt and saute for a couple of minutes.
  5. Add the chicken and cook on medium heat for around 5-8 minutes.
  6. Add the powdered masala, mix well.
  7. Add very little water, cover and simmer till done.
  8. Finally add the grated coconut, mix well and cook for a further 5 minutes.
  9. Sprinkle in the paprika powder and add pepper, mix well. Switch off and serve garnished with coriander leaves.
Paprika is definitely not a part of the recipe, but it is P's own twist. So you can very will skip it, but it gives a nice flavor to the dish when added.
Recipe by The Big Sweet Tooth at