Chicken Sukka (Mangalorean)
1 Kg Whole Chicken (small sized)
12 Dry Red Chillies
4 Seeds Garlic
½ tsp Cumin seeds
¾ tsp Turmeric Powder
Small Ball Tamarind
12 pepper corns
Two sticks cinnamon
All the above ingredients to be ground fine in water.
1 Onion Chopped
15 Curry Leaves
1/3 to 1/2 scraped Coconut
A little garam masala (1/2 tsp)
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Chopped coriander leaves few stalks.
Cut chicken into small pieces, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder. Don’t add water or a little water if required.
Grind and remove the masala and reserve the masala water.
Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.
Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.
Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.