Monday, 29 April 2013

Chicken Sukka


Chicken Sukka or Ajadina is a very special & common dish in Mangalore region. This dish goes very well with Neer Dosas. I love this dish anytime with any anything. It has lot of flavours & coconut in it. This dish can be made either dry or with some curry. Like any other chicken dished this is also very addictive:). This is one dish which my mom made very often at home. I know that this dish is very common & made often in Mangaloreans home. Well this is my Mom's recipe & I think its the same as originak recipe with little or no changes. Since there is a lot of coconut in this, its defenitely not a very healthy dish to make more often. Atleast in my home where me & my hubby are on a bigger size:) The process might seems long coz of many ingredients but trust me this is again a easy recipe.I am going to devide the recipe process into 3 parts for easy understanding.
Serves: 6
Cooking time: 45 mins
  • 1 Kg small pieces Chicken
  • 1 large Onion chopped
  • 1 Tbsp minced ginger & garlic
For dryroasting & Grinding.
  • 1 tspn Poppy seeds / khus-khus
  • 3 inch Cinnamon stick
  • 4 cloves
  • Onion - 1 medium size, finely sliced
  • 1/4 tsp Turmeric powder
  • Crushed garlic with skin - 5 cloves
  • 12 to 15 Dry red chillies (Remove seeds)
  • 2 Tbsp Coriander seeds
  • 1/2 Tbsp Whole black peppercorns
  • 1/4 tsp Fenugreek seeds 
  • 1 Tspn Cumin seeds/jeera
  • Tamarind - marble sized or Tamarind paste - 1/2 tspn
For garnishing
  • Grated coconut - 1 cup
  • Garlic with skin - 3 cloves
  • Cumin seeds - 1/2 tsp
  • 2 Tbsp coconut oil
  • handful of curry leaves
  1. Heat a pan and dry roast the poppy seeds, cinnamon, cloves, sliced onion, garlic and turmeric powder.
  2. Saute till the onions turn pale. Add dry red chillies, coriander, cumin, fenugreek, peppercorns and tamarind one by one and saute. Let it cool and then grind to a fine paste.
  3. In a pan, add the chicken, chopped onion, salt and 3/4th of the ground masala paste. The remaining 1/4th to be added in the last step along with the coconut.
  4. Cook The chicken without adding any extra water as  chicken itself will have some water in it. If you feel the chicken is getting very dry than add 1/4 cup of water.
  5. In a pan dry roast the coconut, 3 cloves of garlic and cumin on a slow flame for about 2-3 minutes till you get a nice aroma . 
  6. Once this is cooled, add in the remaining 1/4 th ground masala to this.
  7. When the chicken is 90 % done add the coconut masala to it & give it a good mix.
  8. If you want a little gravy then add some water to the chicken. Close lid & cook for 2 mins or until gravy thickens.
  9. Garnish the dish with Curry leaves or coriander leaves.
  • Since I dint have Curry leaves I skipped adding it.
  • My dish looks a little darker coz I added more pepper as I love the peppery taste.

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  1. This is looking yummy. Lovely colour

  2. This looks so good and its new to me. I would love to try it because I adore the spicy flavors.

    1. Thx Navneetham .Its a traditional Mangalorean recipe.

  3. Wow! Mouthwatering.. Would love to have with hot rotis... I'm a new blogger... Do visit my blog..

  4. That looks like a flavorful curry.

  5. this looks delicious oh yeah perfect with dosa


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