Want something hearty and full of flavor for dinner? This Mangalorean Chicken Sukka delivers coastal goodness in every bite.
If you’re looking for a dish that’s all about bold, earthy flavors, this Mangalorean Chicken Sukka has your name on it! Juicy chicken pieces are coated in a masala so addictive you’ll find yourself licking the spoon.
The magic lies in roasting fresh whole spices, golden coconut, and a touch of ghee to create a rich, aromatic base. It’s a dish that feels both comforting and indulgent at the same time.
Traditionally served with neer dosa, this dish shines just as bright with rice, Malabar parotta, or even naan. It’s that versatile and absolutely worth the effort for your next meal.
Jump to section: Mangalorean Chicken sukka
Why You’ll Love This Recipe
- Layered Flavors: Every bite has a mix of spice, nuttiness from coconut, and a slight tang from tamarind.
- Perfect Pairing: While it’s amazing with neer dosa, it also goes beautifully with rice, parottas, or even chapatis.
- Semi-Dry Curry: It’s saucy enough to scoop up with bread but dry enough to enjoy on its own.
Mangalorean Chicken Sukka Ingredients Overview
This Mangalorean chicken sukka dish celebrates fresh, simple ingredients that come together to create deep, robust flavors. Bone-in chicken is the traditional choice, offering juicy, flavorful results.
Whole spices like coriander, fennel, and cloves are dry-roasted to release their full aroma, while grated coconut is toasted to a golden brown, giving the dish its signature nuttiness.
Tamarind adds a tangy kick that balances the bold spices perfectly. To top it off, coconut oil and ghee are essential for that authentic, aromatic touch, making every bite truly unforgettable.
Richa’s Top Tips
- Take Your Time with Roasting: Low and slow is the key to perfectly roasted coconut and spices that don’t burn but release their full aroma.
- Use Bone-In Chicken: It adds so much more flavor to the curry. If you prefer boneless, adjust the cooking time accordingly.
- Don’t Skip the Ghee: Even a small amount of ghee adds a rich depth of flavor.
- Balance the Masala: Taste as you go—too much tamarind or salt can overpower the spices.
Frequently Asked Questions
Chicken Sukka is made with chicken, freshly roasted spices, coconut, tamarind, and aromatic ingredients like curry leaves and garlic. It’s semi-dry and full of robust flavors.
Yes! Mutton or prawns are great substitutes. Adjust the cooking time accordingly for the meat you choose.
Absolutely. Replace chicken with mushrooms, paneer, or jackfruit for a vegetarian twist.
Yes! The flavors deepen after resting, so it’s perfect for meal prep or leftovers.
You can make the masala paste ahead and store it in the fridge for up to 2 days, or freeze it for longer storage.
Trivia: The Art of Roasting Coconut
Did you know that the technique of roasting coconut isn’t just for flavor? It also enhances its shelf life and creates a unique nuttiness that defines coastal cuisine. Mangalore’s rich food culture heavily relies on this method, and every household has its own version of this golden magic.
This Mangalore Chicken Sukka is a flavor-packed journey straight to the coast. With its roasted coconut, bold spices, and juicy chicken, it’s a dish that’s equally great for a family meal or a dinner party centerpiece. Pair it with neer dosa or your favorite bread, and let the rich, aromatic flavors take you to culinary bliss.
If you try this recipe, tag me on IG @my_foodstory—I’d love to see your delicious creations! 🌴🍗
Watch How To Make Mangalorean Chicken Sukka
Mangalorean Chicken Sukka
Ingredients
For masala paste
- 5 kashmiri chillies whole
- 1 red chilli whole
- 1 ½ tablespoons coriander seeds dhania
- ½ teaspoon cumin seeds jeera
- ½ teaspoon fennel seeds saunf
- ¼ teaspoon fenugreek seeds methi
- ¼ teaspoon black pepper whole
- 1 inch cinnamon stick dalchini
- 8 cloves laung
- ½ tablespoon ghee
- ¼ cup sliced onions 40 gms
- 8 garlic cloves peeled
- 1 tablespoon tamarind
- ¼ cup water
For sukka
- 500 grams bone-in chicken curry-cut
- 1 cup grated coconut
- 2 tablespoons coconut oil
- ½ cup finely chopped onions
- 10 garlic cloves peeled & crushed lightly
- 15 curry leaves
- ½ cup water
- ¾ teaspoon salt divided
For garnish
- 1 tablespoon chopped coriander leaves
Instructions
Roasting coconut
-
Roast coconut for 5-7 minutes on low heat till they turn light golden. Keep stirring often to avoid them getting burnt. Set aside to cool. Grind to a coarse powder & divide it into 2 equal portions and set aside for use later.1 cup grated coconut
Making masala paste
-
Dry roast chillies & whole spices given for masala paste on low heat for 4-5 minutes till they are aromatic. set aside to cool.5 kashmiri chillies, 1 red chilli, 1 ½ tablespoons coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon black pepper whole, 1 inch cinnamon stick, 8 cloves
-
Heat ghee in a pan on medium heat, add sliced onions, garlic cloves & fry for 2-3 minutes till onions turn translucent & garlic are lightly roasted. Set aside to cool.½ tablespoon ghee, ¼ cup sliced onions, 8 garlic cloves
-
Add dry roasted spices, ½ cup of roasted coconut powder, roasted onions & garlic, tamarind & water to a mixer and grind to a paste.1 tablespoon tamarind, ¼ cup water
Making sukka
-
Heat coconut oil in a pan on medium heat, add ½ cup onions, crushed garlic cloves, curry leaves & salt. Fry for 3-4 minutes till they turn light golden.2 tablespoons coconut oil, ½ cup finely chopped onions, 10 garlic cloves, 15 curry leaves, ¾ teaspoon salt
-
Add chicken & fry for 3-4 minutes till they turn pink.500 grams bone-in chicken
-
Add ½ cup of water & cook for 5 minutes on medium heat.½ cup water
-
Add sukka masala paste, mix gently & cook for 10 minutes till the masala leaves the sides.
-
Add the remaining ½ cup of roasted coconut coarse powder, mix & cook for 3 minutes.
-
Garnish with chopped coriander leaves and serve.1 tablespoon chopped coriander leaves
Video
Notes
- Coconut must be roasted on low flame to avoid it getting burnt.
- Roasting onions & garlic in ghee makes it more aromatic, but it may be replaced with cooking oil.
- Coconut oil gives the authentic taste which may be replaced with any cooking oil of your choice.
- This is a semi-dry dish.
- Leftovers may be refrigerated for 2-3 days in an airtight container. To reheat, sprinkle some water and heat it.
- Leftovers may be frozen for up to a month.
Nutrition
This article was researched and written by Harita Odedra.
The post Mangalorean Chicken Sukka appeared first on My Food Story.
0 Comments