I truly love it when a recipe is shared with me, I try it and then it appears on the blog. It makes them super special, doesn’t it? 🙂 I have a few of them on the blog which are very dear to my heart, like this green mutton masala and the chilli chicken, just to name a few. This recipe comes from a dear friend. I have already shared one of her recipes before, which was the Bombay Chicken Biriyani. I have written so much about P in that post, so I think I can skip the long introduction and go straight on to the recipe… 🙂
She would always say how her mother in law would cook traditional Mangalorean fare with loads of coconut. Now being a Malayalee, coconut is a natural obsession so I asked her for this recipe to try, since I was sure it would hit off at home. As soon as she gave me the recipe, I wanted to make it immediately but I felt sick and couldn’t cook it as I had planned. Still, I pulled myself and made it that night and the men licked it up totally from the pan! But what really I like was the aroma – of freshly ground spices, of the coconut… It was totally mesmerizing! From that day, I had wanted to cook it up when I would be able to click decent enough pictures in day light, so prepared it on a Friday for lunch, along with some jeera rice and clicked some good enough (is it?) pictures.
Posted on this day:
2014 – Biscuit Sables
2015 – Sweet Semiya/ Vermicelli
Mangalorean Chicken Sukka
Ingredients
- 750 gm chicken cleaned and cut into medium pieces
- 1 large onion thinly sliced
- 1 large tomato chopped
- 1/4 tsp turmeric powder
- 1 tbsp oil
- Salt and pepper to taste
- 1/2 grated coconut
- 1/2 tsp paprika powder optional
- For masala powder:
- 4 Kashmiri dry chillies
- 1 1/2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 1/4 tsp turmeric powder
- 1/2 tsp fenugreek seeds
Instructions
- Roast the ingredients in the 'For Masala powder' section till fragrant. Allow to cool, then grind into a coarse powder. Set aside.
- In a saucepan, heat oil. Add the onion and fry till slightly browned.
- Add the tomato and cook till oil floats on top.
- Add turmeric powder along with salt and saute for a couple of minutes.
- Add the chicken and cook on medium heat for around 5-8 minutes.
- Add the powdered masala, mix well.
- Add very little water, cover and simmer till done.
- Finally add the grated coconut, mix well and cook for a further 5 minutes.
- Sprinkle in the paprika powder and add pepper, mix well. Switch off and serve garnished with coriander leaves.
This Chicken sukka looks so tempting and flavor-packed!! I think I must give this a try! Yum!
Thank you so much Divya…
Raf, amazing clicks and looks so … eemmm …I am drooling! I think I will make this asap..
Thank you so much Fami…
That is one ultimate sukka Rafee. The flavors in it are too tempting.. finger licking good
Thank you so much Jyothi…
Love the flavors in there. .. sounds delicious Rafeeda. ..
Thank you so much Chitra…
Lovely chicken dish! And I love the photo!
Thank you so much Beulah…
Mangalorean recipes are very yummy . Love it
Thank you so much Beena…
Rafeeda, this chicken sukka is making me drool here. I am crazy about coconut too.
Thank you so much Sandhya…
Flavours are amazing I can imagine the taste..yum
Thank you so much Vidya…
I would love to have this with Neer dosa 🙂 Looks super delicious. Love your version 🙂
Thank you so much Kushi… 🙂
Do you grind the coconut or just add it as grated flakes? The recipe sounds delicious!!
You add grated coconut directly into the chicken, no grinding. Thanks a lot Shibi…
pathirathrikku enne kothipichu….looks so yumm dear…bookmarking it
Ayyodaa… sorry kutty… hehe… thanks a lot Anupa…
Its really tempting Rafeeda!Looks delicious!
Thanks a lot Shazia…
So flavorful and love your photos too…
Thanks a lot Nora…
Oh my! Salivating over here looks sooo yummm.
Thanks a lot Nammi…
Chicken looks super tempting,love it
Thanks a lot Suja…
This is a great recipe for chicken!!!
Thanks a lot Shailaja…