This recipe is well known in Bunt community. Made with fresh grated coconut & fresh ground spices, most restaurants in Mangalore and neighboring towns like Udupi, Manipal, Kundapur serve excellent chicken sukka. Paired with par-boiled rice, brown/white rice & at times with dosa also, it's a perfect weekend meal. Amma (my Mother) used 2 different varieties of red chillies for this dish - Harekala/ Guddi Mirsang which is about an 1" long and very spicy and Byadgi which was milder. I stick to byadgi in my cooking since I don't tolerate heat very well.
3 lbs chicken, bone in cut into small pieces
8 red chillies (byadgi), roasted
Marble size tamarind
2 tbsp coriander seeds (heaped), roasted
1/2 tsp methi (Fenugreek seeds), roasted
1/4 tsp black pepper corns, roasted
2 + 1 medium onions, chopped
1 1/2 cup fresh grated coconut, you can go up to 2 cups
1 tsp jeera (cumin seeds)
5-6 cloves garlic
8-10 curry leaves
salt to taste
How it's made:
Grind red chillies, tamarind, coriander seeds, methi & black pepper corns with little water to a paste. In a wide pan, cook chicken with ground spice paste & 2 onions.
Grind 1/4 cup coconut, 1 tsp jeera & garlic cloves until well blend.
In the meantime, in a separate frying pan, heat oil. Add 1 chopped onion & curry leaves & fry until golden brown and crisp.
Once chicken is almost cooked, uncover lid & try to let all the liquid evaporate. Add coconut paste & the remaining grated coconut. Stir well & let it heat through. Add fried onions to the chicken & give one last stir.
Serves : 6