Coastal Mangalorean Chicken Sukka Recipe

About this recipe

A dry and aromatic chicken dish from Karnataka's coastal cuisine, cooked with fresh coconut and a blend of spices.

Ingredients

• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 400G Petti 100% Italian Chopped Tomatoes
• - Fresh British Roasting Chicken
• - Shan Garlic Pickle

Instructions

1. 1. Wash and cut the chicken thigh pieces into medium-sized portions, then set aside.
2. 2. Heat a pan and dry roast coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dried red chilies until fragrant.
3. 3. Grind the roasted spices into a coarse powder using a mixer or mortar and pestle.
4. 4. Heat oil in a deep pan, add curry leaves, and sauté finely chopped onions until golden brown.
5. 5. Add minced ginger and garlic to the pan, cook until the raw aroma disappears.
6. 6. Stir in chopped tomatoes and cook until they soften and blend with the onions.
7. 7. Add the ground spice powder and turmeric, then mix well to coat the onion-tomato mixture evenly.
8. 8. Add the chicken pieces to the pan, stir to coat them with the spice mixture, and cook for 5 minutes.
9. 9. Add grated coconut and salt, mix well, and cook on medium heat for another 10 minutes.
10. 10. Lower the heat, cover the pan, and let the chicken cook in its own juices for 10 minutes until tender.
11. 11. Remove the lid and stir occasionally to ensure the chicken is evenly cooked and the dish becomes dry.
12. 12. Garnish with additional curry leaves, give a final stir, and turn off the heat.
13. 13. Serve hot with steamed rice or neer dosa for a complete meal.