Hello,
Am on a CLEARING UP MY GALLERY spree... hence journaling/posting all I can in a hurry... This dates back to 2nd of June 2024, by 7 pm... And today is the 1st of August....
Missing Kuku when he would say right since July "babu ka birthday aa raha hai... list karlo kya lena hai" & by the beginning of August he would say "babu ka birthday month hai... poora mahina babu ka birthday manega..." & that is the reason I stopped celebrating my birthday behind him cuz it does not make any sense anymore....
Life is no more celebrated for me... It is just a Living & yup am as happy as I can be for being alive... but nothing more.... 🙅
So coming back to what my post is about.... CHICKEN SUKKA....
It is a very popular & famous recipe from Mangalore... KORI SUKKA.... Kori is a tulu word for Chicken... where as in Kannada it is Koli.... And Sukka means dry which is derived from the hindi word Sookha... So people from North of Bharat may also term it as SOOKHA CHICKEN/MURG SOOKHA or SOOKHA MURG...
However with time the preparation has changed from being utterly dry to little wet with the masala being wet with water content in it, which I completely detest, for it loses it's authenticity when changed... But with time everything changes & it's okay how people prefer their food cuz it is them relishing it like they choose.... For me, I have grown up savoring the dry version of this preparation... but it has been ages since then...
There used to be a hotel in Puttur by the name Swagat & it was there that I have relished the very dry version of this recipe... You could relish the coconut florets on chicken pieces like they were flowers showered on the ground & not brought together to seem mushy & muddy with moisture along with masala dominating the taste of chicken & coconut....
And as I have shared before too am not an expert in Mangalore cuisine cuz I never got an opportunity to either learn or cook for I am married to a Bihari & the routine diet at home was the north Indian style of cooking which was suitable for us both... But only after losing him, since am on my own, I have started cooking after my financial stability weakened... Could not afford a cook anymore & I had to learn if I wanted to relish my memories back...
And am doing so with a lil help from the World Wide Web & my memories from childhood & adolescence... My mom is a very good cook & thankfully am blessed with few of her genes too... It helps me recollect & re form to be able to able to join the dots & create my own version that satiates my soul.....
So this was what I figured out, to delivering my taste of this recipe....
Ingredients :
I] Marination
Chicken - 1 Kg
Turmeric Powder - 1 1/2 tsp
Pepper Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 2 tsp
Ginger Garlic Paste - 1tsp
Curd - 2 tbsp (optional)
Mustard Oil - 2 tbsp (optional - i chose mustard oil)
II] Dry Roast
Coconut Grated - 1 1/2 Cup
III] Lil Oil Roast For Powder
Byadgi Dry Chilli - 10-12
Kumta Dry Chilli - 4-5
Coriander Seeds - 1 tbsp
Pepper Corns - 1 1/2 tsp
Cumin Seeds - 1 1/2 tsp
Methi Seeds - 3/4 tsp
Cloves - 4
Curry Leaves - 5
Cinnamon - 1"
Star Anice - (1 piece of the whole should do)
Cashew Nuts - 10
Poppy Seeds - 1 1/2 tsp
Fennel Seeds - 1 1/2 tsp
Tamarind Whole - small lemon sized
IV] Method
Ghee - 1 1/2 tbsp
Edible Oil - 1/2 tbsp
Onion - 2 medium (sliced)*
Curry Leaves - 10
Green Chilli - 2-3 (slit lengthwise)
Garlic Cloves - 8 (peeled & crushed)*
Fennel Seeds - 1tsp
Salt To Taste
Coriander Leaves - fine chopped to garnish
Earthen Pot (Optional but Good)
Instructions :
I] CHICKEN MARINATION
Wash the chicken & marinate with salt + turmeric powder + pepper powder + ginger garlic paste + curd + mustard oil & keep aside
II] COCONUT
Dry roast the coconut in the earthen pot until it releases a beautiful aroma & turns light brown... keep aside
III] SOOKHA MASALA POWDER
1) Now to the same pot add a lil oil & roast the red chilies until they look swollen & crisp... Empty them onto a plate
2) Now to the same pot add lil oil & then add in coriander seeds & sauté for a couple of minutes... Then continue adding in cumin + methi + poppy + cashew + cloves + cinnamon + star anise + fennel & saute until it releases its aroma & empty them into the plate
3) Now add lil oil & saute garlic cloves (4) & curry leaves (5) & tamarind pulp & empty them onto the plate when done
4) Now add 1 + 2 + 3 into a mixie jar & grind into a coarse powder & keep aside...
IV] METHOD
a. Heat the earthen pot & add in oil + ghee... Once hot add in sliced fennel seeds + onions + green chillies + garlic cloves + curry leaves, one by one & keep stir frying until it feels cooked...
b. Now add in the marinated chicken & mix well.... Once done cover it with a lid & allow it to cook for 10 minutes stirring in between so as to avoid the base from getting burnt...
c. DO NOT ADD WATER AT ANY COST FOR IT IS MEANT TO BE DRY CHICKEN PREP... Moreover the chicken releases the required amount of water for it to cook....
d. Once the chicken is semi cooked add in 2-3 tsp full of the GROUND SOOKHA POWDER... The remaining powder can be refrigerated for your next... Stir in to mix all the ingredients for them to combine well with the chicken pieces.... You will see there is enough water for the prep.... Cover the lid & allow it to cook further for 5 -10 minutes so all the flavors are well absorbed by the chicken pieces....
e. Remove the lid & give it a good mix... Check for salt at this stage... Check if the chicken pieces are well cooked to suit your liking...
f. At this point add in the roasted coconut crumbs & mix.... You would see the coconut absorbs the remaining moisture in the wok.... Just cook covered for 2 minutes & not more... After adding in the coconut we need not cook anymore...
Tastes divine with hot ganji/maadbaath/watery rice exclusively...
Else it is good to go with any rice & neer dosa...
For those who want a recipe card....
** More the Merrier with sliced onions & crushed cloves**
You can also choose to add cashews for a dash of richness into this traditional recipe...
Do give it a try & enjoy 😋
UNTIL NEXT, KEEP THE FAITH!!!
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