Description
A Mangalorean specialty stir-frying chicken with roasted coconut and intense spice paste until moisture evaporates completely.
Restaurants serving Chicken Sukka
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Coconut fine
- Onion
- Garlic
- Ginger
- Red chilies
- Coriander
- Cumin
- Fennel
- Black pepper
- Turmeric
- Mustard seeds
- Curry leaves
- Tamarind
- Salt
- Oil
Instructions
- Dry-roast coconut fine, red chilies, coriander, cumin, fennel, black pepper until deep brown, then blend into a paste.
- Heat oil in a pot, fry mustard seeds, curry leaves, onions, garlic-ginger until caramelized; add chicken and sear.
- Add spice paste, stir-fry on high until it coats the meat thickly and oil separates to finish.
Learn more Spice, substitutes, tips
Key spices
Savory roasted coconut and black pepper stimulation
Substitutes at Japanese supermarkets
Pork (arranged as Pork Sukka to enjoy rich fat umami)
Pairing
Neer Dosa、Cold beer
Trivia
[Hardcore] 'Sukka' is derived from 'Sukha (dry)', characterized by leaving zero moisture. The degree of coconut roasting determines the depth of flavor—a dish showcasing artisan skill.
Eating tips & etiquette
[Unique Eating] Wrap the spice-laden meat in Mangalore's signature ultra-thin crepe (Neer Dosa) to enjoy every drop of juice!
Allergen
Chicken