Meal Prep · Indian
Mangalorean Chicken Sukka
A dry, spicy, and aromatic chicken dish from the coastal region of Mangalore, India.
Ingredients
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Step-by-step- **Marinate Chicken:** Wash and pat dry the chicken pieces. Marinate with a pinch of turmeric powder, salt, and 1/2 tbsp of ginger-garlic paste for at least 15-20 minutes.
- **Prepare Sukka Masala:** In a dry pan, roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon stick, and cloves on low heat until aromatic (about 2-3 minutes). Let them cool completely. Grind these roasted spices along with the fresh grated coconut, remaining 1/2 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, and a little water to form a smooth paste.
- **Sauté Aromatics:** Heat oil in a large heavy-bottomed pan or kadai. Add the finely chopped onions and sauté until they turn golden brown. Add the curry leaves and continue to sauté for another minute until fragrant.
- **Cook Masala:** Add the ground sukka masala paste to the pan. Cook on medium-low heat for 7-10 minutes, stirring continuously, until the raw smell of the spices disappears and the oil starts to separate from the masala.
- **Add Chicken:** Add the marinated chicken pieces to the pan. Mix well with the masala, ensuring all pieces are coated. Cover the pan and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the chicken is almost cooked through and releases its juices.
- **Simmer and Dry:** Extract pulp from the tamarind by soaking it in a little warm water and squeezing. Add the tamarind pulp and jaggery (if using) to the chicken. Cook uncovered, stirring occasionally, until the gravy thickens and dries up to a ‘sukka’ (dry) consistency. Adjust salt if needed.
- **Serve:** Serve hot with Neer Dosa, steamed rice, roti, or chapati. Garnish with fresh coriander leaves if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mangalorean Chicken Sukka in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, transfer the cooled chicken sukka to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if it seems too dry, until heated through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For the most authentic flavor, always use freshly grated coconut and freshly roasted and ground spices for the sukka masala.
- Adjust the number and type of dry red chilies to control the spice level. Byadagi chilies offer good color with moderate heat, while Guntur chilies provide more intensity.
- Using bone-in chicken enhances the flavor of the dish, but boneless chicken thighs can be used for quicker cooking.
- Cooking on a low flame allows the spices to bloom properly and the chicken to absorb all the rich flavors without burning.
