mearl223 On September - 30 - 2011

Pearl’s Mangalorean Chicken Sukka

My twin married a Mangalorean & has learnt some interesting traditional recipes from his native state; Here’s her super-aromatic and deliciously-spicy dry chicken dish.



PrepTime 10mins – Serves 4-5 – CookTime 20mins



1 large chicken, cut into small pieces
1 onion, chopped finely
A sprig curry leaves
A small lemon sized ball of tamarind
3 tablespoon ghee(clarified butter)
Salt to taste
For the masala powder:

6 kashmiri chillies( or dry red chillies)
1 tsp coriander seeds
1/4 tsp methi(fenugreek) seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1 onion
4 cloves garlic
1 small piece ginger

For the masala paste:

4 tablespoon coconut, shredded
1/2 tsp cumin seeds
1 tsp turmeric powder
3 cloves garlic

Cooking Instructions:

Roast & powder the masala powder ingredients above.
Grind the paste ingredients to a coarse paste with a little water.
Heat 2 tablespoons of the ghee in a non-stick pan and fry the powdered masala for about 3 minutes. Add the chicken pieces and fry on a high heat, stirring continously. The chicken will now be well coated with the masala.
Add about 1 cup of water and salt to taste. Mix well and cook on a low flame till the chicken is completely done. There should be no gravy left at this stage.
Extract juice from the tamarind, by immersing it in hot water for about 10 minutes. Add this tamarind juice and the blended paste to the chicken.
Mix well and fry the chicken and masala on a high heat for about 5 minutes. The water content will reduce. Now reduce the heat and simmer till all moisture in the gravy is lost.
In a seperate pan, heat 1 tablespoon of ghee and add the chopped onion and curry leaves. When the onions brown, add them to the chicken & mix well.
Serve with roast potatoes.

4 Responses so far.

  1. Jenna Peters says:

    I have never made any Manglorean food in my life and in fact, I did not know its from Mangalore in India. This recipe looks quick & delicious.. I will make it this weekend. Thanks!

  2. Saiju says:

    I got to try this since it’s from Pearl!!

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