Chicken Sukka (Mangalorean chicken stir-fried )
Ingredients
- 1 lb/500g bite size skinless chicken pieces (bone or boneless)
- 1 tablespoon salt
- 1 tablespoon garlic and ginger paste
- 1 red onion (thinly sliced)
- 5 green cardamoms
- 1 teaspoon turmeric powder
- few fresh curry leaves
- 2 teaspoons ghee
- 1 teaspoon fresh lemon juice
for the spice mix
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon black peppercorn
- 5 cloves
- 2 cinnamon bark
- 3 kashmiri dry red chili
- 1 tablespoon oil
- 1 cup freshly grated/ frozen coconut
Instructions
- Marinate the chicken pieces with ½ tablespoon of salt and lemon juice for 15 minutes.
- Place a pan at medium heat and add all the whole spices that are mentioned under the ingredients list for spice mix. Also, pour the oil and stir around for 1 minute. Add the coconut and sauté for 1 minute. Place everything in a spice grinder and grind everything to a coarse texture. Leave it aside to be used later.
- Place the same pan at medium heat. Pour 1 tablespoon of oil and once the oil heats up, drop the green cardamom followed by ginger and garlic paste. Sauté for 1 minute and then, scatter the onion slices. Add rest of the salt and turmeric, cook for 3 minutes or until the onions are softened.
- Drop the spice mix and toss around to mix everything. Add the marinated chicken, fresh curry leaves and mix everything. Cover the pan and let it cook for 15 minutes.
- Remove the lid and toss everything. The chicken should be cooked by now but depending on how big the pieces were, it might take more time.
- Once the chicken is cooked through, check for salt and add any, if needed. Finally, pour the ghee, toss around and it’s ready to serve.
Nutrition
Serving: 1Serves 4