CHICKEN SUKKA

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

NEER DOSA WITH CHICKEN CURRY

Neer dosa with chicken curry is a classic combination.I ate this for the first time during my college days in manipal.I fell in love with it instantly.This is a must try combo for all chicken lovers.

Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.

NEER DOSA

INGREDIENTS

Raw rice - 2 cups

shredded coconut - 1 1/4 cup

water

salt to taste

METHOD

Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.

Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.

CHICKEN CURRY

INGREDIENT

For marination:-

Chicken breast - 1 large , cut into cubes

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 tsp

salt and pepper

For gravy:-

onion - 1 medium size,thinly sliced

tomato - 1 medium size,sliced thin

coconut - 1 cup

cumin seeds - 1 tsp

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 1/2 tsp

curry leaves - 1 sprig

coriander leaves - a bunch,chopped

For Masala:-

Onion - 1 medium size,roughly chopped

tomato - 1/2 a piece,rougly chopped

garlic cloves - 2 nos

ginger - 1 tsp,chopped

cinnamon stick - 1" piece

cloves - 4-5 nos

cardamom pods - 2 , peeled

fennel seeds - 2 tsp

black peppercorn - 10 nos

coriander pdr - 1 tbsp

cumin pdr - 1 1/2 tsp

kashmiri red chilli pdr - 2 tsp

lemon juice - 2 tsp

salt

METHOD

In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.

Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.

Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.

MANGALORE CHICKEN CURRY with LAVASH

I prepared this dish solely to satisfy my cravings for Kori rotti.Kori rotti is a popular Mangalorean dish, a combination of red chili-based chicken curry and crispy crackling dry bread made from rice flakes. Its a traditional dish of the bunts (Tulu speaking Mangaloreans) and served at weddings, parties and special occasions.

I was introduced to this dish during my college days in manipal and i can say its one of the tastiest traditional dish i have had.Ones in a while i do get cravings to eat this but its very hard to find these crispy rice rotis here and so i had to make something very similar to it.I thought of making khoubiz but our very dear Asha suggested me to make Lavash. I am so glad she did as it turned out to be a real treat.When i took a bite of that crispy bread with a scoop of the chicken curry on it hmmmmm i was in heaven :).You can also soak the bread in the gravy and eat it,that is how kori rotti is usually eaten.Those who havent eaten this before this is the right time.Do try it i am sure u wont regret it.

MANGALORE CHICKEN CURRY

INGREDIENTS

Large chicken breast(boneless or with bones) - 2 ,cut into cubes
Grated coconut - 1½ cups for milk + 1/2 cup
red chillies - 6-7 nos
Coriander seeds - 3 tbsp tbsp.
cumin seeds - 1 tsp.
peppercorns seeds - 10
onion - ½ cup , chopped
Turmeric powder - ¼ tsp.

Butter - 1 tbsp.
gin-garlic paste - 1 1/2 tsp
onion - 1 medium size , chopped
curry leaves - 1 sprig
green chilies - 2 nos,slit
tomato paste - 1 1/2 tbsp
tamarind juice - 1 tbsp
garam masala -1 tsp
cilantro - to garnish
Salt to taste
lemon juice to garnish

METHOD

Grind 1 1/2 cups of coconut finely with 2 cup hot water. Squeeze out thick coconut milk and keep aside. Add 1 1/2 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown,set aside. Dry roast red chillies,coriander seeds,cumin seeds and peppercorn seeds and keep aside.Fry the ½ chopped onion till light brown in a little bit of ghee. Grind all these together with turmeric powder with a little of the thin coconut milk till very fine.
In a wide pan heat butter. Add chopped onion,gin-gar paste,curry leaves,green chillies and fry till the onions are brown.Add the chicken pieces and fry for a couple of minutes. Add garam masala powder and tomato paste .Sprinkle a bit of water to thin out the paste . Now add the grinded masala and the thick coconut milk .Stir and slowly add the thin coconut milk too,add some water if its too thick or completely omit it if u want it thick. Add the tamarind juice,check the salt,cover and let it cook for 10 mins on a low flame or until the chicken is fully cooked.Garnish with cilantro and lemon juice. Serve with Roti, Idli, Neer Dosa, aappam or Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store or anywhr in India.

LAVASH

I prepared Asha's lavash.It came out really crispy and perfect.You can see how crispy they turned out to be from the photos , just like pappad.Thank u so much asha for suggesting this.

Serve it hot right from the oven with chicken curry on top of it.Enjoyy!!