Mangalorean Chicken Sukka, Chicken in a Dry Spice Paste with Coconut

Tender morsels of meat enrobed in a delicate spice paste that is enriched with a grand sprinkling of freshly grated coconut……hmmmmm…

This is mom’s sublime recipe for a traditional and much loved Mangalorean dish. Prepared using meats like chicken/ country chicken, game meats like pheasant and rabbit. Served at Mangalorean weddings or the day before the wedding (ie. the roce ceremony) or special occasions/parties…… this dish rocks!! and one doesnt need a celebration to devour it…..

There was a point in time when I so health conscious that I used to avoid coconut in any form. Those were the days when doctors said that consuming coconut  related to heart disease and obesity. But now, things have changed… the sense… the advancements in research of the humble coconut has so progressed that it is now proven that the coconut infact is beneficial for one’s health…..intrigued?? I was too 🙂

Have a read about it at it is very enlightening.

For those of you who are still not convinced ……unfortunately there is no sukka dish without the star ingredient “coconut”. But having said that…the gravy in this recipe is so tasty it can be served before the addition of coconut:)……just finish the dish with a sprinkling of finely chopped coriander leaves and Enjoy!!…So this is a win win recipe for all. .. even-though its better with the cocount ;). 

To make mom Chicken Sukka recipe you will need:
Chicken/ other game meat: 1kg
Onions: 1 large/ 2 medium for browning
Oil/ ghee: 2 tbsps
Salt to taste.
Spice paste 1-For Roasting and Grinding:
Onion: 1 medium size
Dried long red ( Kashmir)i chillies : 8
Dried short red chillies: 3
Coriander seeds: 2.5 tbsps
Peppercorns: 7
Methi: 1/4 tsp
Ajwain seeds/ Oma: 1/4 tsp
Saunf/ Fennel seeds: 1/4 tsp
to be added to roasted ingredients before grinding:
Garam masala: 1tsp
Tamarind concentrate: 2 tsps
Spice Mixture-2 To be added once chicken is cooked:
Grated coconut: 1 handful
Garlic: 5 large/ 10 small cloves
Cumin seeds: 1 tsp

1. Roast all the ingredients for Spice paste-1, using a little oil on a low flame. 

First roast the onions 3-4 mins
then add Dried red chillies roast for a minute, then roast the rest of the ingredients for a minute. Let it cool.
– Add the garam masala powder to roasted ingredients,
– Add tamarind concentrate
– Grind to a smooth paste. Keep aside.

2. De-skin and chop the chicken/ rabbit into bite size pieces (along with the bone as it is tastier)
3. Heat oil/ ghee and fry the onion till golden brown. ( I have used ready browned onions from a packet)

4. Add the chopped meat and salt and fry for 2 minutes on a high flame. Add the ground spice paste-1, and mix well.  Turn the flame down and allow the meat to cook covered till done, stirring every few minutes. Add water only if required to cook meat. If using game meats like country chicken or pheasant which can be tougher, use a pressure cooker to cook the meat using a little water.

5. While the meat is cooking, prepare Spice Mixture-2,  place the ingredients in a blender and coarsely grind without adding any water. 
6. Once the meat is cooked, if the gravy is very thick, add 2-3tbsps water to loosen the gravy slightly, taste for salt and sourness and correct. If there is too much gravy allow it to dry up a little it by increasing the flame and keeping the vessel open.

7. Add the Spice mixture-2. Mix well. Cook for a further 5 minutes on a slow flame. 

Serve hot with boiled/ white rice, Daaliso Saar and a vegetable on the side.

Or else enjoy it with your feet up, watching your favourite movie, with a hand bowl and tissues on one side, and your fav tipple on the other  🙂 

If you did enjoy this recipe why not drop me a line in the comments bar…..or better still join my blog by clicking on the google join me tab  on the left hand side of this blog….would make me really happy actually very very :)…..go on make my day!!

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