Coming from Mangalore, most dishes at home was made with coconut. Either curry or a dry dish, they had a coconut base. Chicken sukka is a dry dish made with freshly ground spice paste and lots of freshly grated coconut to finish it off. Once the chicken in cooked, we wait for it most of the liquid to evaporate so it turns dry enough. When there’s still a little left we add the grated coconut and a tempering of fried onions and curry leaves. We often had this with rice and dal.
A little trick here worked great for me. Once the chicken was cooked, I didn’t wait for the excess liquid to evaporate. Instead, I poured it out and saved it. I’ll tell what I did with it in another post.
20 mins (if you’re grating coconut)
30 – 4o mins
Chicken – 600 – 700 gm (on the bone curry cut)
Onions – 1 finely sliced + 1 finely chopped
Grated coconut – 1 – 1.5 cups
Turmeric – 1/2 tsp
Curry leaves – 2 sprigs
Ghee/oil – to cook
Salt – to taste
Kashmiri chillies – 6-7 deseeded
Gundu chillies – 5
Coriander seeds – 1 tsp
Cumin seeds – 1 and 1/2 tsp
Fenugreek seeds / Methi – 1/4 tsp
Peppercorns – 1 tsp
Grated coconut – 1/2 cup (this is optional. I added it so I have a thicker paste)
Garlic – 3-4 cloves
Ginger – 1 inch piece
Cinnamon – 1 inch stick
Cloves – 4-5
Dry roast the ingredients (separately) for the paste and blitz them in your blender with a splash of water.
Heat oil/ghee in your cooker or pan and saute the sliced onions in it till translucent.
Tip the cleaned chicken in along with the spice paste and salt.
Mix well and add a cup of water.
Let the chicken cook on medium heat for 25 mins or till done. If you’re using a cooker, then for 2 whistles on high flame and 15 mins on low flame after that.
Once it’s cooked, you will still find a lot of liquid. Let it evaporate over high heat and make sure the lid is off now.
It should take around 5 -7 mins.
Now add the grated coconut and mix well. Take it off the heat.
For the tempering, heat some oil/ghee and put the chopped onions in. Once they’re brown, take them off and tip them on the sukka.
In the same pan heat a little more ghee and add the curry leaves. Once they crackle, add them to the sukka too.
Serve with neer dosa or for lunch with dal and rice.