Mangalore Chicken Sukha
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.
Mouthwatering Mangalorean Chicken Sukha is a tantalizing traditional Goan dish with your taste buds begging for more. This exotic dish, perfect for any occasion, combines spices like black pepper, coriander, and chili powder to give chicken the ultimate flavor. But the real show-stopper in this recipe is the unique cooking technique of the flavors being sealed in by frying.
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.
Tips for success
- One of the key elements of making the perfect Mangalorean chicken sukha is to use freshly ground paste with roasted spices. Of course, if you’re pressed for time, you can also opt for pre-ground powders, but freshly roasted will add more flavor to your dish.
- Marinating the chicken for at least half an hour before cooking will ensure additional flavor. This will help to infuse it with all the flavors of the spices and make it even more flavorful. Again, if you are pressed for time you can sauté directly as I have done today.
- Finally, be sure to saute the chicken until it is well coated in all the paste. It should sear on all sides locking in moisture before you add any liquid.
With these tips, you’ll make the perfect Mangalorean chicken sukha every time!
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Mangalorean cuisine has long been renowned for its distinctive flavors and exotic ingredients. Mangalorean Chicken Sukha is one of the region’s signature dishes, and it has gained a devoted following among foodies around the world. Made with a succulent blend of spices, aromatic coconut, and chicken, this dish delights all the senses. I hope you will make this delicious version of the dish at home. Aromatic, flavorful, and truly memorable, Mangalorean Chicken Sukha is a must-try for anyone wanting to explore the culinary delights of the region. Don’t forget to let me know in the comments if you do try this recipe.
Ingredients
- 1 kg Chicken cut into pieces
- 2 tbsp Cooking oil
- 2 tbsp Ghee
- 1 large Onion chopped
- 6 large Garlic cloves
- 1 tsp Turmeric powder
- 1 tsp Tamarind paste or 3-inch marble fresh tamarind in water
Roast masala
- 1 cup Grated coconut
- 1 large Onion chopped
- 4 tbsp Coriander seeds
- 4 large Garlic cloves
- 3 inch Fresh ginger crushed
- 1 tbsp Cumin seeds
- 1 tsp Poppy seeds
- ¼ tsp Fenugreek seeds
- 10 large Red chilies
- 2 inch Cinnamon stick
- 2 whole Cloves
- 2 whole Green cardamoms
Instructions
Roast masala
- 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 tbsp Coriander seeds, 4 large Garlic cloves, 3 inch Fresh ginger, 1 tbsp Cumin seeds, 1 tsp Poppy seeds, ¼ tsp 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 tbsp Cooking oil, 2 tbsp Ghee, 1 large Onion, 6 large Garlic cloves, 1 tsp 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 tsp Tamarind paste
Recipe Notes
- One of the key elements of making the perfect Mangalorean chicken sukha is to use freshly ground paste with roasted spices. Of course, if you’re pressed for time, you can also opt for pre-ground powders, but freshly roasted will add more flavor to your dish.
- Marinating the chicken for at least half an hour before cooking will ensure additional flavor. This will help to infuse it with all the flavors of the spices and make it even more flavorful. Again, if you are pressed for time you can sauté directly as I have done today.
- Finally, be sure to saute the chicken until it is well coated in all the paste. It should sear on all sides locking in moisture before you add any liquid.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
