Chicken Sukka
Chicken Sukka is a traditional Indian dish, originating from the Mangalorean region of Karnataka. It is a dry dish that is rich in spices and coconut, and is a popular part of the Tuluva community's culinary repertoire.
Ingredients[edit | edit source]
Chicken Sukka is primarily made with chicken as the main ingredient. The chicken is marinated in a mixture of turmeric and salt, and then cooked with a variety of spices. The other key ingredients include ginger, garlic, onion, green chilies, curry leaves, and coconut. The coconut used in Chicken Sukka is often freshly grated and then roasted to enhance its flavor.
Preparation[edit | edit source]
The preparation of Chicken Sukka involves several steps. First, the chicken is marinated in turmeric and salt for a few hours. Meanwhile, a spice paste is prepared by grinding together ginger, garlic, green chilies, and a selection of Indian spice seeds such as coriander, cumin, and fenugreek. This paste is then sautéed with onions and curry leaves in oil until it is fragrant. The marinated chicken is added to this mixture and cooked until it is tender. Finally, the roasted coconut is added and the dish is cooked until it is dry.
Serving[edit | edit source]
Chicken Sukka is typically served with rice or roti, and is often accompanied by a side of yogurt or pickle. It is a popular dish in both home cooking and restaurant menus in the Mangalorean region, and is also enjoyed by people of other communities across India and abroad.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
