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.
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
- Grated coconut - 1 cup
- Garlic with skin - 3 cloves
- Cumin seeds - 1/2 tsp
- 2 Tbsp coconut oil
- handful of curry leaves
- Heat a pan and dry roast the poppy seeds, cinnamon, cloves, sliced onion, garlic and turmeric powder.
- 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.
- 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.
- 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.
- 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 .
- Once this is cooled, add in the remaining 1/4 th ground masala to this.
- When the chicken is 90 % done add the coconut masala to it & give it a good mix.
- If you want a little gravy then add some water to the chicken. Close lid & cook for 2 mins or until gravy thickens.
- 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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