Chicken Sukka, also knowen as Kori Sukka. It is a dry chicken cuisine with lots of flavors. In this recipe Sukka means dry. Chicken Sukka blend spices, coconut, and curry leaves. Perfect with steamed rice, neer dosa, or chapati, Chicken Sukka is a party of lifestyle to your plate.
Ingredients:
For the Masala Paste:
- 1 cup grated coconut (fresh or frozen)
- 6-8 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 4-5garlic cloves
- 1-inch piece of ginger
- 1/2 tsp turmeric powder
For the Chicken:
- 500 g chicken (cut into medium pieces)
- 2 medium onions (finely chopped)
- 2 medium chopped tomatoes
- 2 tbsp oil (ideally coconut oil for authenticity)
- 1 sprig curry leaves
- Salt as per taste
- Chopped Coriander leave
Method:
- Roasting of spices:
- Roast coriander seeds, cumin, fennel, chilies and chilies in a pan. and cook until it become dry. In spices add grated coconut and cook till it turn golden brown.
- Grinding the masalas:
- Take roasted masala with garlic, ginger and turmeric garlic and turmeric together. Blend it to prepare the paste.
- Cooking of chicken:
- Take a pan and heat the oil. In heated oil add onions and cook till it separated from oil. Add tomatoes and cook until soft.
- Add Chicken:
- Stir in Chicken portions, salt, and curry leaves. Cook until the chicken is half done.
- Combine masala & Chicken:
- Mix Chicken with masala paste and cook, till it get cooked well and get dry texture.
- Finish:
- Serve it hot after Garnishing with fresh chopped coriander leaves.
Serving Tips:
- Serve it with steamed rice, dosa or rotis.
- In Chicken Sukka add powered roasted peanut. This will provide additional flavor.
- Authenticity tip: The usage of coconut oil and fresh curry leaves offers the maximum genuine coastal aroma.
