Sunday, June 06, 2010

Chicken Sukha (Dry Chicken Mangalorean style)

1 Kg Chicken (skin the chicken,cut into bite size,
wash & strain water, keep it aside)
1/2 cup freshly grated coconut
3 medium onions thinly sliced
8 big flakes of garlic (finely chopped)
2 sprigs of fresh curry leaves
4-5 tbsp Oil
4 tsp tamarind pulp
1 1/2 tsp salt

For grinding the dry powder :

20 dry red chillies
1 tsp mustard seeds
2 tsp coriander seeds
8 black peppercorns
1 tsp cumin seeds
1 inch of cinnamon stick
8 cloves

Dry roast the above ingredients lightly in a pan, cool & powder it. Store it in a clean jar.

Procedure :

Take a pan add the oil, now place it on high flame.

Once oil is very hot, lower the flame add the garlic and fry till it browns (do not burn it or it will taste bitter.

Now add the curry leaves , fry for another few seconds then add the sliced onion & brown (will take about 10-12 minutes to brown the onion on medium heat.)

Add the grated coconut and fry for another 3-4 minutes.

Add 1 1/2 tbsp of ground masala, add 4 tsp of tamarind pulp & mix it well.

Now add the cut chicken pieces, add 1 1/2 tsp salt and let it simmer on slow heat for 15-20 till the chicken is tender.

Chicken is ready to be served.


Clyton and Edel said...

will surely try this out and let you know.. thanks for posting!

Anonymous said...


slow cooked for 40 mins, broiler.

used 6 chillies without seeds, dnt like pungent food.

excellent. im keeping this for my recipie book

sunil n, chembur