Chicken Sukka is a term that is used to refer a dry preparation of chicken. It has its own variations in different states. The Mangalorean Chicken Sukka, also known as Kori Sukka is quite popular. The usual masala of onion, tomato, ginger and garlic is prepared. The chicken is cooked with the masala and a blend of spice powder without adding any water. As a result, the masala forms a coating around each chicken piece making it very delicious.
Recipe for Chicken Sukka
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Serves: 3-4
- Chicken – 1 lb (about 1/2 kg)
- Onion – 1 or Shallots – 10 ( diced in medium sized pieces)
- Red Chili Powder – 1 Tsp
- Black Pepper Powder – 1 Tsp
- Coriander Powder – 2 Tsp
- Fennel Powder – 1/2 Tsp
- Turmeric Powder – ¼ tsp
- Garam masala powder -¼ tsp
- Yogurt (curd) – 2 tbsp
- Ginger-Garlic paste – 1 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Coriander leaves – (for garnishing)
- Green Chilies – 2 or 3 (slit)Method
- Wash and cut the chicken into small pieces.
- Take a bowl mix red chilli powder, black pepper powder, fennel powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yoghurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
- Now heat oil in a kadai and add the marinated chicken. Cover and cook it for about 7 minutes or until it is thoroughly cooked. Broiler chicken cooks in less time but country chicken may take longer to get cooked.
- Open the lid and fry on medium-high flame for about 4-6 minutes or until all the water evaporates. The spices will get stuck to the chicken pieces.
- Add the diced onions and green chillies at this stage. Fry for 2-3 more minutes and switch off.
- Garnish with coriander leaves.