KERALA CHIKEN RECIPE

chicken sukka
chicken sukka

Kerala chicken sukka with step by step photo and video recipe.

CHIKEN SUKKA

kerala cuision is populer for its a spicy dishes.the specialty of mangalorean cuisine is its freshly ground spicy.hevey use of coconut dried red chilies and curry leaves in their foods.

i grow up enjoying the food from kerala cuisine is well known for spicy fish and chiken dishes

Chicken sukka is kerala speial dish and its a dry chiken curry its a faverate in south india.

its made with chiken,freshly ground spices and coconut.u can serve with rotti and dosa.

CHIKEN SUKKS RECIPE
  • Table Of Contents
  • 1.about this recipe
  • 2.why u need this recipe
  • 3.ingradients
  • 4. tips to make best chiken sukka
  • 5.step by step instruction with photo
  • 6.FAQ
  • 7.recipe card

thouth preparation this spicy chiken dish it s a time consuming task.the spicy are rosted on low heat until aroumatic and them grind to a fine powder.

but all that hard work paid of when your dish recives appratiation from yore freinds and family.

WHY YOU NEED THIS RECIPE

  • Easy step by step– instuction with with a recipe vidio
  • This recipe easy to customized-check out the ingrdient list below below for altranative ingredeant.you can add and skip the ingrdents as per your taste.
  • balanced flavor-this recipe is not too spicy.you can adjust the spices as per your taste by increasing or dicreasing the sukka masala poeder.this is the diss that whole family can enjoy including your kids.

INGREDENTS AND SUBSTITUTIONS

  • Chiken-you can use either boneless chiken or chiken with bones.Basically chiken with bones are very flavorefull.
  • lemone juice- you can subsitute it with vineger
  • termaric powder
  • salt
  • byadagi red chilie or dry red chilly
  • for sukk masala powder-coriander seed, fennal seed, musterd seed, cumin,fenugreek seeds, black pepper corns, cinnamon, cloves ,star anise,garlic cloves,curry leaves,turmaric powder,small piese of tarmarind.
  • Ginger, garlic and onions – Basics of Indian cuisine. You can substitute whole ginger and garlic with ginger and garlic paste. I have used red onions for this recipe.
  • Freshly grated coconut-Coconut balances the spiciness by adding sweetness to the dish. You can substitute it with dry coconut or desiccated coconut
  • Herbs – I have used curry leaves and coriander leaves Curry leaves gives this kori sukka the authentic aroma and flavor. Do not skip it. You can skip the addition of coriander leaves.

TIPS TO MAKE CHIKKEN SUKKA

Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid burning of spice.

  • Deseed the dried red chilies to reduce the spiciness.

If you do not have tamarind, skip it while making sukka masala powder. Add lemon juice at the end after adding the coconut

You can substitute sukka masala powder with store-bought garam masala powder. Add ½ tsp garam masala powder or add it as per your taste.

Marinating the chicken helps it to remain juicy. Also, enhances the flavor. Do

marinate the chicken at least for an hour for best flavors.

Roast the coconut until light golden and then add it to the sukka. It enhances the

flavor.

  • Be careful while adding water to the recipe is a semedry chicken dish and you

have to use less water during all the stages of cooking.

  • Ghee enhances the flavor of the sukka. Try not to skip it
  • Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
  • The sukka masala powder is going to spice up this dish. Add as per your taste. If you like spicy add more. Similarly, if you prefer less spicy add less masala powder.

PREPARATIONS

To marinate the chicken – In a mixing bowl, combine chicken, salt, lemon juice, and

turmeric powder. Marinate for 30 minutes.

Roughly crush ginger and garlic in mortar and pestle Set it aside.

STEP BY STEP INTUDUCTION WITH VIDEO

CHIKEN SUKKA RECIPE VIDIO

Slice the onions and set it aside.

  • Grate the coconut and set it aside

MAKING THE SUKKA MASALA

  • Heat a pan over medium-low heat.
  • Dry roast red chilies until crisp. Remove and set this aside on a plate
  • In the same pan, dry roast coriander seeds, fennel, mustard, cumin, fenugreek, black peppercorns, cinnamon, cloves and star anise. Roast them until aromatic Remove it on the same plate:
  • Fry garlic with 1/2 teaspoon of oil. Roast until the color changes to golden. Next, add

curry leaves and fry until crisp. Remove it to the same plate

  • Let all the roasted ingredients cool down completely
  • Break the roasted red chilies. You can deseed them to reduce the spiciness of the chilies

Add it to the mixer or grinder jar. Add the rest of the roasted ingredients

To this add 1/4 tsp turmeric powder and a small piece of tamarind. Grind it without adding water. Homemade sukka masala powder is ready Set this aside

You can store the prepared sukka masala powder in freezer Stays good for a month

MAKING THE KERALA CHICKEN SUKKA
  • Roast coconut until light golden. Remove it on another plate. We will use it later

while making the sukka

  • Heat 1 tablespoon of oil and 1 teaspoon of ghee in a pan over medium heat.
  • Add onions and sauté until onions are translucent.
  • • Next, add curry leaves and crushed ginger and garlic. Cook for 2-3 minutes. The onions will start to become golden in color.
  • Add marinated chicken and cook until the color of chicken changes from pink to white. Cover and cook on low heat until chicken is completely cooked. Stir it in between. Also, if needed add little water to cook it.
  • When the chicken is completely cooked, add 3 teaspoon of sukka masala powder Stir to combine
  • Add ¼ cup of water, cover and cook for 5 minutes on low heat.
    After 5 minutes the masala starts to leave oil from the sides.
  • Taste and add salt. If you see masala is dry then add 2-3 tablespoon water. Do not add more water. At this stage, if you want, you can add more sukka masala powder to make it spicy. But taste it first and if required, then only add it.
  • Add the roasted coconut. Stir to combine. I have added little water. Cook on high for 2 minutes.
  • Finally, add 2 tsp of ghee. This step is completely optional. But it surely enhance the
  • overall flavor of the dish.
  • Add coriander leaves. Remove from heat. It is ready to serve.
  • Serve this Mangalorean chicken sukka with Rice and dal or Neer dosa
What to serve with Keraka chicken sukka?

1) You can serve it with Neer dosa. It’s a perfect Kerala combination.

2) It also pairs up beautifully with tandalache bhakri (rice flour flatbread). 3) You can also serve it as a side dish with steamed rice and dal (my favorite) or any

curry.

4) Serve it with roti/chapathi.

How to store sukka masala powder?

Sukka masala powder can be stored in an airtight container in the freezer Stays good for

a month

Is chicken sukka spicy?

Yes, it is spicy. However, you can always adjust the level of spiciness by reducing the quantity of sukka masala powder in the recipe Also deseed the dried red chilies before

using them in the recipe

The spiciness is actually balanced by the sweetness of coconut and the tanginess of

tamarind.

Kerala chicken sukka

recipe (Kori Sukka)

Kerala chicken sukka is a dry chicken rry from Kerala cuisine. Also known as Kori Sukka/Kori Ajadina, it is made with chicken. freshly ground sukka masala, ghee, curry leaves and coconut. Serve this chicken sukka as a side dish with Neer dosa, Roti or rice and dal.

Pin

Course

Main, Side Dish

5 from 4 votes

Cuisine

Indian, Kerala

Prep Time

Cook Time

15 minutes

25 minutes

Total Time

40 minutes

Servings

Calories

4 people

430kcal

Author

Preeti

Equipment

  • Deep bottom pan

Ingredients

Marinating the chicken

500 gram chicken

salt to taste

2 tsp lemon juice

1/4 tsp turmeric powder

For Sukka Masala powder

10-12 Byadagi red chilies

  • 1 tbsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp mustard seeds

1/2 tsp cumin

1/4 tsp fenugreek seeds

  • 1 tsp black peppercorns

.1-inch cinammon

2 cloves

1/2 star anise

4 garlic cloves

curry leaves 2 spring

1/4 tsp turmeric powder

A small piece of tamarind (substitute with lemon juice. Check out the rec

notes for details.)

Other ingredients

.1-inch ginger

5-6 garlic cloves

1/2 cup freshly grated coconut

  • 2 onions

Instructions

To marinate the chicken

  1. In a mixing bowl, combine chicken, salt, lemon juice, and turmeric powder. Marinate for 30 minutes.
  2. Roughly crush ginger and garlic in mortar and pestle. Set it aside.
  3. Slice the onions and set it aside.
  4. Grate the coconut and set it aside.

Making the sukka masala powder

  1. Heat a pan over medium-low heat.
  2. Dry roast red chilies until crisp. Remove and set this aside on a plate.
  3. In the same pan, dry roast coriander seeds, fennel, mustard, cumin, fenugreek black peppercorns, cinnamon, cloves and star anise. Roast them until aromatic. Remove it on the same plate.
  4. Fry garlic with 1/2 teaspoon of oil. Roast until the color changes to golden.

Next, add curry leaves and fry until crisp. Remove it to the same plate.

  1. Let all the roasted ingredients cool down to room temperature. 6. Break the roasted red chilies. You can deseed them to reduce the spiciness of the chilies.
  2. Add it to the mixer or grinder jar. Add the rest of the roasted ingredients.
  3. To this add 1/4 tsp turmeric powder and a small piece of tamarind. Grind it without adding water. Homemade sukka masala powder is ready. Set this aside.
  4. You can store the prepared sukka masala powder in freezer. Stays good for a month.
    [1:24 pm, 12/07/2023] Roshan… M: Making the Mangalorean chicken sukka
  5. Roast coconut until light golden. Remove it on another plate. We will use it
later while making the sukka.
  1. Heat 1 tablespoon of oil and 1 teaspoon of ghee in a pan over medium heat.
  2. Add onions and sauté until onions are translucent.
  3. Next, add curry leaves and crushed ginger and garlic. Cook for 2-3 minutes. The onions will start to become golden in color.
  4. Add marinated chicken and cook until the color of chicken changes from pink to white. Cover and cook on low heat until chicken is completely cooked

. Stir

it in between. Also, if needed add little water to cook it.

  1. When the chicken is completely cooked, add 3 teaspoon of sukka masala powder. Stir to combine.
  2. Add ½ cup of water, cover and cook for 5 minutes on low heat.
  3. After 5 minutes the masala starts to leave oil from the sides.
  4. Taste and add salt. If you see masala is dry then add 2-3 tablespoon water. Do not add more water. At this stage, if you want, you can add more sukka masala powder to make it spicy.
  5. Add the roasted coconut. Stir to combine. I have added little water. Cook on high for 2 minutes.
  6. Finally, add 2 tsp of ghee. This step is completely optional. But it enhances the overall flavor of the dish.
  7. Add coriander leaves. Remove from heat. Mangalorean chicken curry is ready

to serve.

Notes

⚫ Dry roast all the ingredients on low to medium heat.

  • Make sure to stir them often so that they get roasted evenly and to avoid burning spice.
  • Deseed the dried red chilies to reduce the spiciness.
  • If you do not have tamarind, skip it while making sukka masala powder. Add lemon juice at the end after adding the coconut.
  • You can substitute sukka masala powder with store-bought garam masala

powder. Add ½ tsp garam masala powder or add it as per your taste. • Marinating the chicken helps the chicken pieces to remain juicy. Also,

enhances the flavor. Marinate the chicken at least for an hour.

  • Roast the coconut until lightly golden and then add it to the sukka. It

enhances the flavor.

  • Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
  • Ghee enhances the flavor of the sukka. Do not skip it.
  • Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
  • The sukka masala powder is going to spice up this chicken dish. Add as per your taste. If you like spicy add more. Similarly, if you prefer less spicy add less masala powder.

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