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We hope you got insight from reading it, now let’s go back to chicken sukka (mangalorean special) recipe. You can have chicken sukka (mangalorean special) using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken sukka (Mangalorean special):
- Provide 1/2 kg chicken
- Prepare 2 spoon coriander seeds
- You need 8 red chillies
- You need 6 pepper seeds
- Get 1/2 tsp cumin seeds
- Provide 2 cloves
- Get 1/2 inch cinnamon
- Take 1 spoon ginger garlic paste
- Provide 2 onion
- You need 1 small piece tamarind
- Prepare 1/2 tsp turmeric powder
- You need to taste Salt
- Prepare Coriander leaves for garnish
Steps to make Chicken sukka (Mangalorean special):
- In pan roast coriander seeds, red chillies, cumin seeds, cloves
- Blend add tamarind along with roasted spices it in mixer.
- After blend fine paste is ready. now chop onion
- Heat 1 spoon oil in a pan add bay leaf half cinnamon stick then add onion saute it till become golden brown then add ginger garlic paste.
- Now add chicken and cook it. add salt. After it is half cooked add grinded ma'salad paste. Fry the ma'salad with chicken.add little for more thickness.
- Add grated dry roasted coconut mix well with chicken.
- Now add coriander leaves. chicken sukka ready. You can serve it with rice, Kori roti, Neer dosa, chapathi.
I truly love it when a recipe is shared with me, I try it and then it appears on the blog. It makes them super special, doesn't it? 🙂 I have a few of them on the blog which are very dear to my heart, like this green mutton masala. Dear readers, it must be pretty evident to you by now that we have been smitten by food and culture of Mangalore post our return from the food excursion of this coastal city. Also, commonly called as Chicken sukka, kori ajadina literally means dry chicken dish. For a real feast, pair kori ajadina with kori gassi (Mangalorean chicken curry) and rutti (crisp, paper-thin wafers from rice) for a delectable mix of gravy and dry chicken, prepared in this traditional Indian cooking style.
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