Chicken Sukka was one of my favorite dishes to eat as a take out meal. Even though this dish finds its roots in Mangalore, many Goans have come to love it! In Margao, near Fatorda Stadium, there is a famous restaurant called Sharda which serves, in my opinion, one of the best chicken sukka. Daddy would occasionally bring a take out from here and we would relish this dish with tandoori roti. I like it so much that my parents had them (Sharda) cater for my engagement and guess what made it to the dinner menu! Chicken Sukka!
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Pepper Corns | 10 |
| Cardamom | 2 |
| Chicken | 1 1/2 pounds |
| Chopped Fresh Coriander Leaves | 1/2 cup |
| Cinnamon Stick | 3 inch long |
| Cloves | 2 |
| Coriander Seeds | 2 tablespoons |
| Dry Desiccated Coconut | 1 cup |
| Ginger Garlic Paste | 1 1/2 tablespoons |
| Ginger Garlic Paste | 1 1/2 tablespoons |
| Grated Coconut | 1 cup |
| Kashmiri Red Chili Powder | 3 tablespoons |
| Lime | 1/2 |
| Poppy seeds | 1/4 cup |
| Salt | 3/4 tablespoons |
| Star Anise | 1/2 |
| Thinly Sliced Onion | 2 cups |
| Turmeric Powder | 1 1/2 tablespoons |
| Water | 1 cup |
Prep time: 30 minutes
Cook time: 90 minutes
Servings: 8
How to make it:
- Clean and wash the chicken. Marinate with 1/2 tablespoon salt, 1 tablespoon red chili powder, turmeric powder, ginger garlic paste and juice of 1/2 lime. Mix well and set aside for at least 30 minutes to marinate.
- In the mean while, dry roast the whole garam masala (pepper, cloves, cardamom, cinnamon, star anise, coriander seeds) till fragrant. Remove from the flame and set aside.
- Dry roast poppy seeds/ khaskhas till they changes color.
- Using a mortar and pestle make a fine powder of the whole garam masala.
- Next, in the same mortar and pestle add the poppy seeds, 2 tablespoons red chili powder and dry desiccated coconut.
- Adding little water at a time, make a paste of the ingredients. You can use a mixer to make the paste just remember that the paste has to be thick and semi dry. So refrain from adding to much water.
- In a pan, heat oil and add the whole green chilies. Saute for a few seconds and then add the thinly sliced onion.
- Saute the onion till it turns golden brown and begins to caramalize. Next, add in the masala paste and saute for ten minutes.
- Add the remaining 1/4 tablespoon of salt. Now, add in the chicken.
- Stir the chicken and let it cook on a slow simmer in its own juices. If the gravy gets too dry add a little bit of water. But you will not need extra water since the chicken will ooze out water as it cooks. Cover and cook till the chicken is done, stirring occasionally to prevent it from burning.
- Add in coriander leaves and cook till oil separates out
- Serve hot with roti or naan.