Entree: India – Mangalorean – ಮಂಗಳೂರು ಚಿಕನ್ ಸುಕ್ಕಾ ➤ Mangalūru Chicken Sukka (Dry-spiced Mangalorean chicken cooked with toasted coconut and local spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 1 1/2 lb (700 g) bone-in chicken pieces, cut into serving pieces
- 1 cup (80 g) freshly grated coconut, toasted until golden
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 medium onions, about 8 oz (225 g) total, thinly sliced
- 1 1/2 tbsp (22 g) ginger-garlic paste
- 6 dried red chilies (Kashmiri or Byadgi), toasted
- 1 1/2 tsp (7 g) ground coriander
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (2.5 g) black peppercorns
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 8–10 fresh curry leaves
- 4–6 kokum petals or 1 tbsp (15 ml) tamarind paste for tang
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro for garnish

Instructions

1. Toast the grated coconut in a dry skillet over medium heat until golden and fragrant; set aside to cool. In the same pan gently toast the dried red chilies, cumin seeds, black peppercorns, and fenugreek seeds until aromatic; cool slightly.
2. Grind the toasted coconut and toasted spices with 1/4 tsp (1.5 g) salt and 2–3 tbsp (30–45 ml) water to a coarse paste; set aside.
3. Heat coconut oil in a heavy skillet or kadai over medium heat. Add sliced onions and sauté until soft and deeply caramelized, about 12–15 minutes.
4. Add ginger-garlic paste and sauté 2 minutes until raw aroma cooks off. Stir in turmeric and ground coriander and cook for 1 minute.
5. Add chicken pieces and 1/2 tsp (2.5 g) salt; increase heat to medium-high and brown the chicken on all sides for 5–7 minutes.
6. Add the ground coconut-spice paste to the skillet, mix to coat the chicken, then add kokum petals (or tamarind paste) and 1/2 cup (120 ml) water. Reduce heat to medium-low, cover and simmer 12–15 minutes until chicken is cooked through.
7. Remove lid and cook uncovered, stirring occasionally, until the masala becomes dry and oil starts to separate from the mixture, about 6–8 minutes more. Add curry leaves and lemon juice, adjust salt and tang to taste.
8. Garnish with chopped cilantro and serve hot with steamed rice, neer dosa, or flatbreads.