This Mangalorean-style chicken sukha is made with freshly grated coconut masala and golden onions. The chicken is cooked and moist until fork tender. Serve it over rice or with roti for a complete meal.
Mangalore food is another one of my favorite coastal cuisines after Goan food. This chicken sukha is not the easiest considering you have to roast and grind the masala but trust me it is one of the most delicious curries you will make.
The word sukha means dry so yes this one has not much gravy. It is usually served with roti and a vegetable on the side.
Ingredients and substitutes
- Chicken - I have used boneless chicken thighs and legs but traditionally a whole chicken cut into pieces is used with bones. The bones do add a lot of flavor to the curry.
- Coconut - A Mangolorean friend swears that dry coconut is the right way to go but I have always used fresh coconut.
- Spices - dry red chilies are soaked and then blended in for that wonderful rich color.
- Fenugreek seeds - a little goes a long way and adds a slight bit of bitterness to the dish.
- Onions - Yes, we use onions twice once roasted in the ground paste and the other almost golden in the curry. Both these give the dish a very different flavor profile so do not omit either of them. Also, I used regular brown onion.
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- 1 kg Chicken cut into pieces
- 2 tablespoon Cooking oil
- 2 tablespoon Ghee
- 1 large Onion chopped
- 6 large Garlic cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Tamarind paste or 3-inch marble fresh tamarind in water
- 1 cup Grated coconut
- 1 large Onion chopped
- 4 tablespoon Coriander seeds
- 4 large Garlic cloves
- 3 inch Fresh ginger crushed
- 1 tbsp Cumin seeds
- 1 teaspoon Poppy seeds
- ¼ teaspoon Fenugreek seeds
- 10 large Red chilies
- 2 inch Cinnamon stick
- 2 whole Cloves
- 2 whole Green cardamoms
- Roast - In a frying pan over medium heat dry roast the masala in batches. Starting with the grated coconut, followed by the onions, chilies, and whole spices.1 cup Grated coconut, 1 large Onion, 4 tablespoon Coriander seeds, 4 large Garlic cloves, 3 inch Fresh ginger, 1 tablespoon Cumin seeds, 1 teaspoon Poppy seeds, ¼ teaspoon Fenugreek seeds, 10 large Red chilies, 2 inch Cinnamon stick, 2 whole Cloves, 2 whole Green cardamoms
- Paste - Transfer all the roasted masala to a blender with ¼ cup water and blend until smooth - set aside
- Saute - In a large pan over medium heat add the ghee and oil. Saute the onions until lightly golden then add the crushed garlic and turmeric powder followed by the roasted masala paste. Saute until fragrant.2 tablespoon Cooking oil, 2 tablespoon Ghee, 1 large Onion, 6 large Garlic cloves, 1 teaspoon Turmeric powder
- Chicken - Add the chicken pieces and combine well. Cook on high for 2 to 3 minutes until the chicken is no longer pink.1 kg Chicken
- Simmer - Add a cup of water and season with salt and pepper. Cover the pan and cook on medium heat for 15 to 20 minutes or until the chicken is tender.
- Tamarind - Add the tamarind paste and bring it to a boil. Taste and adjust seasoning. Garnish with chopped cilantro.1 teaspoon Tamarind paste
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