Are you craving a vibrant, flavorful dish that transports you to the sunny shores of Mangalore? Then look no further! This Mangalorean Sukka Chicken recipe is your ticket to a delicious and authentic coastal Indian experience. This easy recipe is perfect for a quick weeknight dinner or a special occasion, offering a delightful balance of spice and tanginess that will leave you wanting more. Prepare to tantalize your taste buds with this incredible homemade cooking adventure!
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to your spice preference)
- 1-inch ginger, finely chopped
- 4 cloves garlic, minced
- 1/2 cup thick coconut milk
- 1/4 cup tamarind pulp (or 1 tbsp tamarind paste diluted in 1/4 cup water)
- 2 tbsp coconut oil
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds (methi)
- A few curry leaves
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
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Marinate the chicken: In a bowl, combine the chicken pieces with turmeric powder, red chili powder, salt, and half of the chopped ginger and garlic. Mix well and let it marinate for at least 30 minutes (or longer for a more intense flavor). This simple step elevates the overall taste.
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Sauté the aromatics: Heat coconut oil in a pan or wok over medium heat. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves, remaining ginger, garlic, and green chilies. Sauté for a minute until fragrant. This step releases the amazing aromas of the spices.
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Cook the onions: Add the chopped onions and sauté until they turn golden brown. This adds sweetness and depth to the sauce.
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Add the chicken: Add the marinated chicken to the pan and cook until it is browned on all sides. This helps seal in the juices and adds a lovely char.
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Simmer in the sauce: Pour in the coconut milk and tamarind pulp. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
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Garnish and serve: Garnish with fresh coriander leaves. Serve hot with rice, appam, or roti. The delicious aroma will make this a truly memorable healthy meal.
Cooking Tips for the Best Sukka Chicken:
- For a richer flavor, use freshly grated coconut instead of coconut milk.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Marinating the chicken for longer enhances the flavor profile.
- Don't overcook the chicken; it should be tender and juicy.
Variations:
- Spicy Sukka: Add a pinch of black pepper or a few chopped Kashmiri chilies for extra heat.
- Vegetable Sukka: Substitute chicken with your favorite vegetables like potatoes, cauliflower, or beans.
- Seafood Sukka: Use prawns or fish instead of chicken for a delightful coastal twist. This creates quick dinner ideas perfect for seafood lovers.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 10-15g
This Mangalorean Sukka Chicken recipe is a testament to the vibrant culinary heritage of the coastal region. It’s a delicious dish that’s surprisingly easy to make, even for beginner cooks. Enjoy this flavorful journey to the shores of Mangalore, right in your own kitchen!