Chicken Sukka

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01 December 2019

Ingredients

Adjust Servings:
Coconut Oil - 2 Tbsp
Cardamom Pods - 2 Nos
Onion - 2 Nos Chopped
Green Chili - 3 Nos Slit
Curry Leaves
Chicken - 1 Kg
Water - 1/2 Cup
Salt - 1 Tsp
Curry Leaves
To Make Masala Paste
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 Tsp
Fennel Seeds - 1 Tsp
Pepper - 1 Tsp
Cinnamon
Clove
Red Chilli - 8 Nos
Oil - 2 Tsp
Onion - 2 Nos Chopped
Garlic & Ginger
Tamarind
Grated Coconut - 2 Tbsp
Turmeric Powder - 1/4 Tsp
Rock Salt - 1/2 Tsp
Water

Nutritional information

15
Calories

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Chicken Sukka

Chicken Sukka | Using Bafat Powder

Cuisine:

Chicken Sukka is by far one of the most popular and much loved dishes from the coastal belt of Karnataka. Sukka means ‘dry’ in the local languages and chicken sukka is perhaps the most common of them all because we make sukka out of vegetarian dishes too. The basic ingredients are lots freshly grated coconut and some spices, the combination of which results in the most outstanding of dishes.

  • 45 min
  • Serves 4
  • Medium

Ingredients

Directions

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Chicken Sukka or Kori Ajadina is a popular Mangalore-Udupi style dry chicken dish made with spices and lots of coconut . It tastes best when made with roasted spices. This method is a quick fix using a ready made spice blend known as the bafat powder

Chicken Sukka

Chicken Sukka

Yield: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Chicken Sukka is by far one of the most popular and much loved dishes from the coastal belt of Karnataka. Sukka means ‘dry’ in the local languages and chicken sukka is perhaps the most common of them all because we make sukka out of vegetarian dishes too. The basic ingredients are lots freshly grated coconut and some spices, the combination of which results in the most outstanding of dishes.

Ingredients

  • Coconut Oil - 2 Tbsp
  • Cardamom Pods - 2 Nos 
  • Onion - 2 Nos Chopped
  • Green Chili - 3 Nos Slit 
  • Curry Leaves 
  • Chicken - 1 Kg 
  • Water - 1/2 Cup
  • Salt - 1 Tsp
  • Curry Leaves
  • To Make Masala Paste
  • Coriander Seeds - 1 Tbsp
  • Cumin Seeds - 1 Tsp
  • Fennel Seeds - 1 Tsp
  • Pepper - 1 Tsp
  • Cinnamon
  • Clove
  • Red Chilli - 8 Nos
  • Oil - 2 Tsp
  • Onion - 2 Nos Chopped
  • Garlic & Ginger
  • Tamarind 
  • Grated Coconut - 2 Tbsp
  • Turmeric Powder - 1/4 Tsp
  • Rock Salt - 1/2 Tsp
  • Water

Instructions

    1. Dry-roast coriander seeds, cumin seeds, fennel seeds, whole peppercorns, cinnamon and cloves.
    2. Dry-roast the red chillies.
    3. Add oil, onions, ginger, and garlic; fry a little. Add tamarind after. Fry till ingredients are golden-brown.
    4. Add oil, onions, ginger, and garlic; fry a little. Add tamarind after. Fry till ingredients are golden-brown.
    5. Grind the dry-roasted ingredients first. Add the fried ingredients after. Add turmeric powder, salt and grind all of it. You can add some water while grinding. Grind to a paste.
    6. To cook the chicken - add coconut/cooking oil add onions, green chilies, curry leaves. Once the onions are sauteed, add the chicken pieces. Mix them together.
    7. Add the ground paste to the chicken, and mix.
    8. Add water and continue to mix till the paste has coated all the pieces of chicken.
    9. Season with salt, pour water, cover the sauce-pan and slow cook the chicken 20 minutes. Open and cook till water is completely evaporated.
    10. Garnish with fresh curry leaves and serve hot.

Notes

Don't need

Nutrition Information:

Amount Per Serving:Calories: 25

Steps

1
Done

Dry-roast coriander seeds, cumin seeds, fennel seeds, whole peppercorns, cinnamon and cloves.

2
Done

Dry-roast the red chillies.

3
Done

Add oil, onions, ginger, and garlic; fry a little. Add tamarind after. Fry till ingredients are golden-brown.

4
Done

Add oil, onions, ginger, and garlic; fry a little. Add tamarind after. Fry till ingredients are golden-brown.

5
Done

Grind the dry-roasted ingredients first. Add the fried ingredients after. Add turmeric powder, salt and grind all of it. You can add some water while grinding. Grind to a paste.

6
Done

To cook the chicken - add coconut/cooking oil add onions, green chilies, curry leaves. Once the onions are sauteed, add the chicken pieces. Mix them together.

7
Done

Add the ground paste to the chicken, and mix.

8
Done

Add water and continue to mix till the paste has coated all the pieces of chicken.

9
Done

Season with salt, pour water, cover the sauce-pan and slow cook the chicken 20 minutes. Open and cook till water is completely evaporated.

10
Done

Garnish with fresh curry leaves and serve hot.

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