5 Recipes For Chicken Sukka
You may refine your search for Chicken Sukka Recipes in several ways, such as by the number of people you’re cooking for, the number of calories per serving, and the total time you have to prepare the dish. You can find many of the most sought-after cooking methods there. Since it is so well-known, cheap, and easily accessible, this book has become essential reading for many of my generation. Enjoy your meal!
Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina(Tulu) is an Indian chicken dish native to Mangalore and Udupi region. The word “Sukka” comes from Hindi “Sukha” which means “Dry”, sometimes also called as “Kori Ajadina“. However it can be prepared in two variations: dry and semi gravy.Wiki
1.Kori Ajadina (Chicken Sukka)
Kori Ajadina (Chicken Sukka)
Ingredients
- 2 tablespoons coconut oil
- 1 cup finely chopped onions
- 4-5 cloves of garlic minced
- 1 cup chopped tomatoes
- 1 tablespoon Kundapur masala powder [ See Note]
- 1 teaspoon chili powder
- 1 pound chicken cut into small pieces
- salt to taste
- water as needed
- 1/2 cup grated coconut mixed with 2 tablespoons Kundapur masala powder
Instructions
- Heat oil in a medium sized wok over medium heat and add onions and garlic paste and fry them till they are translucent. Add tomatoes and fry them till they are soft and mushy.
- Add the chicken along with chili powder, salt and Kundpur masala powder (1 tablespoon) and mix well. Then add half a cup of water and let the chicken cook in it.
- Add water as needed (approximately 1 cup of water) till the chicken is done and the gravy thickens and is not runny.
- Add grated coconut mixed with Kundapur masala powder to the chicken mixture and mix well. Simmer it for 5 minutes and take it off heat and serve hot with steamed rice and curry.
Notes
For this recipe's Kundapur masala powder, 7-8 byadgi chillies are required. 1 tablespoon of seeds of coriander one-half teaspoon of cumin seeds 1/8 tsp. methi seeds 7 to 8 black peppercorns. Note: About 3–4 tablespoons of Kundapur masala powder may result from this. Only 3 tablespoons should be used for this dish; preserve the rest for another purpose.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 371 | |
| % Daily Value* | ||
| Total Fat 28 g | 42 % | |
| Saturated Fat 14 g | 69 % | |
| Trans Fat 0 g | ||
| Cholesterol 85 mg | 28 % | |
| Sodium 495 mg | 21 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 23 g | 45 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 45 mg | 5 % |
| Iron 2 mg | 10 % |
| Potassium 439 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * specific Carbs * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 28 g | 42 % |
|---|---|---|
| Saturated | 14 g | 69 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 23 g | 45 % |
| Cholesterol | 85 mg | 28 % |
| Sodium | 495 mg | 21 % |
| Calcium | 45 mg | 5 % |
| Magnesium | 38 mg | 9 % |
| Potassium | 439 mg | 9 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 207 mg | 30 % |
| Vitamin A | 73 Вµg | 8 % |
| Vitamin C | 12 mg | 13 % |
| Thiamin (B1) | 0 mg | 10 % |
| Riboflavin (B2) | 0 mg | 13 % |
| Niacin (B3) | 8 mg | 51 % |
| Vitamin B6 | 1 mg | 41 % |
| Folate (Equivalent) | 23 Вµg | 6 % |
| Folate (Food) | 23 Вµg | – |
| Vitamin B12 | 0 Вµg | 15 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 6 Вµg | 5 % |
Source: hellofishla.com
Also interesting about Chicken Sukka Recipe:
What is sukka Indian food?
Recipes for Italian Chicken Gnocchi from Sanjeev Kapoor can be filtered by a variety of criteria, such as the number of people they’re meant to serve, the number of calories per serving, and the total time allocated for preparation. Many of the most sought-after methods for preparing food can be found there. For many individuals of my generation, this book is now reading material because of its global fame, low price, and ease of access. Happy munching!
What can you do with dry chicken?
Dry chicken is best rehydrated and reflavored with chicken stock or broth. The broth should be heated until it is hot to the touch but not boiling. Put the shredded chicken in a pan and add just enough chicken broth to cover it.
2.Chicken Sukka Mangalorean Style
Chicken Sukka Angalorean Style
Ingredients
- To make chicken sukka masala paste:
- 3 tbsp desiccated coconut powder
- 1 tablespoon oil
- 1 onion finely sliced
- To make chicken sukka:
- 500 gms chicken cleaned and washed well with lemon juice
- 2 tbsp oil
- 1 onion finely chopped
- salt to taste
- 4-5 curry leaves
- 2 green chillies slit vertically and chopped
- ½ tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 to matoes finely chopped
- ¼ tsp roasted coriander powder/dhaniya powder
- ¼ tsp pepper powder/kali mirch powder
- ¼ teaspoon garam masala powder
- ¼ tsp jeera powder/roasted cumin seeds powder
- 1 tablespoon chopped coriander leaves
Instructions
- Take a skillet, dry roast 1 cup of desiccated coconut powder over low heat until the coconut gets a very faint shade of brown. This is how you make chicken sukka masala paste.
- Place the coconut that has been toasted on a platter.
- Sliced onions are added to a skillet with 1 tablespoon oil, and the onions are roasted for a few minutes until their color slightly changes.
- Put out the flame, then let the components cool.
- Use a blender to combine the desiccated coconut and roasted onions into a paste by adding a little water.
- Create a fine, smooth paste and save it aside for future use.
- How to make chicken sukka:
- 2 tablespoons of oil should be heated in a wok.
- Add the chopped onion, 4-5 curry leaves, the green chillies that have been sliced, salt to taste, and continue cooking until the onions start to turn a light golden color.
- Ginger and garlic paste should be added and sautéed until raw scent is gone.
- When the color of the chicken changes, add more chicken pieces and roast it for a short while while tossing.
- When the chicken and masala are well cooked, add the salt, turmeric, and red chili powder as needed.
- 2 chopped tomatoes should be added, mixed, and cooked until soft.
- Once the oil begins to leave the edges, stir in the roasted coconut and onion paste with the chicken.
- Mix well before adding dry spices like dhaniya powder, pepper powder, garam masala powder, and jeera powder.
- Cook the chicken and masala over a low heat with the lid closed until the chicken is cooked and soft.
- Lastly, stir in the freshly chopped coriander leaves.
- Turn off the heat and serve the dish hot with chapathi and steamed rice..
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 569 | |
| % Daily Value* | ||
| Total Fat 41 g | 64 % | |
| Saturated Fat 10 g | 49 % | |
| Trans Fat 0 g | ||
| Cholesterol 125 mg | 42 % | |
| Sodium 895 mg | 37 % | |
| Total Carbohydrate 17 g | 6 % | |
| Dietary Fiber 4 g | 16 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 34 g | 67 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 69 mg | 7 % |
| Iron 3 mg | 18 % |
| Potassium 787 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 41 g | 64 % |
|---|---|---|
| Saturated | 10 g | 49 % |
| Trans | 0 g | – |
| Monounsaturated | 19 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 17 g | 6 % |
| Fiber | 4 g | 16 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 34 g | 67 % |
| Cholesterol | 125 mg | 42 % |
| Sodium | 895 mg | 37 % |
| Calcium | 69 mg | 7 % |
| Magnesium | 64 mg | 15 % |
| Potassium | 787 mg | 17 % |
| Iron | 3 mg | 18 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 316 mg | 45 % |
| Vitamin A | 131 Вµg | 15 % |
| Vitamin C | 94 mg | 104 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 21 % |
| Niacin (B3) | 12 mg | 77 % |
| Vitamin B6 | 1 mg | 68 % |
| Folate (Equivalent) | 48 Вµg | 12 % |
| Folate (Food) | 48 Вµg | – |
| Vitamin B12 | 1 Вµg | 22 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 4 mg | 25 % |
| Vitamin K | 26 Вµg | 21 % |
Source: https://yummyindiankitchen.com/chicken-sukka-recipe-mangalorean-style/
Also interesting about Chicken Sukka Recipe:
How do you moisten dry chicken without broth?
It is ideal to re-flavor and re-moisten dried chicken with chicken stock or broth. Get your broth hot but not boiling by heating it over a medium flame. Shred the chicken and add it to the pan, then add just enough chicken broth to cover the chicken.
Can you eat dried out chicken?
Although it probably tastes great, skipping steps like marinating before cooking can make certain cuts of meat drier. Display the thread’s recent activity. I’ve been there before, and all I did was grab some sharp kitchen shears and snip off the crusty bit.
3.Kolhapuri sukka chicken
Kolhapuri sukka chicken
Equipment
- Heavy bottom pan
Ingredients
- To marinate the chicken
- 500 gm chicken cut into bite size pieces
- 1 tbsp ginger garlic paste adrak lasan ka paste
- 1 tbsp lemon juice nibu ka ras
- salt to taste namak
- 1/4 tsp turmeric powder haldi powder
- 1 tsp Byadagi chili powder or degi mirch powder
- To prepare the Kolhapuri masala
- 2 tsp oil
- 1 onion sliced
- 8 garlic cloves lasan ki kaliyan
- 1/4 cup desiccated dry coconut sukha nariyal
- 1 tsp white sesame seeds safed til
- 1 tsp poppy seeds khus khus
- 2 tbsp coriander seeds sabut dhaniya
- 1/2 tsp fennel seeds saunf
- ½ tbsp cumin seeds jeera
- 1/4 tsp fenugreek seeds methi dana
- 8-10 byadagi red chilies
- Whole spices
- 4 cloves laung
- 10 black peppercorns kali mirchi
- 1 blade mace javitri
- 1 inch cinnamon dalchini
- 2 green cardamoms choti elaichi
- 1 black cardamom Badi elaichi
- small piece nutmeg jaiphal
- 1 black stone flower optional dagad phool
- 1/4 tsp turmeric powder haldi powder
- To make Kolhapuri chicken sukka
- 2 bay leaves tej patta
- 2 onions chopped (pyaz)
- 1 to mato chopped
- salt
- 2 dried red chilies sukhi lal mirch
- ¼ cup chopped coriander leaves
Instructions
- Making the Kolhapuri Chicken Sukka preparations
- the chicken in a marinade
- Chicken, ginger garlic paste, lemon juice, salt, turmeric powder, and byadagi red chili powder should all be combined in a mixing dish. 30 minutes of marinating Set it apart.
- Kolhapuri masala preparation:
- In a heavy-bottomed pan over medium heat, warm 2 teaspoons of oil. Add the onion slices and cook until transparent.
- Add the garlic cloves and cook the onions until they are golden.
- After that, add the dried desiccated coconut and continue to sauté it until it turns light golden.
- Add poppy seeds and white sesame seeds. For two minutes, fry it. Place on a platter.
- Coriander, cumin, fennel, and fenugreek seeds should all be roasted together in the same pan until fragrant. It should be moved to the same plate.
- Byadagi red chilies are roasted until crisp. Toss onto a platter.
- All of the entire spices are roasted for one minute with a low burner and 1 teaspoon oil. Disconnect the flame. Place it on a platter.
- Allow all of the roasted ingredients to come to room temperature.
- Add the turmeric powder to the roasted ingredients in the mixer jar. Without adding water, grind. Kolhapuri masala has been prepared. We will just need half of the prepared masala to make this recipe. The other half can be frozen and kept in an airtight container. Use inside of 15 days.
- The Kolhapuri Chicken Sukka's preparation:
- On a medium burner, warm 2 tbsp oil and add the bay leaves. For one minute, fry it.
- Stir in the onions and cook until golden.
- Cook the chicken for 5 minutes after adding the marinade.
- When oil begins to separate from the sides, add half of the Kolhapuri masala and continue to sauté.
- Add salt, tomatoes, and 1 cup of water. When adding the salt, exercise caution. While the chicken was marinating, salt had already been added. It has been thoroughly combined. Cook the chicken under a cover until done.
- Add coriander leaves and dried red chillies next. Cook without covering until water is gone. Stir frequently to prevent burning.
- The kolhapuri chicken sukka is prepared.
- Add some onion slices, coriander leaves, and lemon wedges as garnish. Serve chicken sukka with steaming rice, chapatti (Indian flatbread), jowari or tandlache bhakri, or both.
Notes
This chicken dish has a little spice to it.
For finest taste and flavor, make Kolhapuri masala using freshly ground spices.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 454 | |
| % Daily Value* | ||
| Total Fat 27 g | 42 % | |
| Saturated Fat 9 g | 45 % | |
| Trans Fat 0 g | ||
| Cholesterol 94 mg | 31 % | |
| Sodium 885 mg | 37 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 7 g | 29 % | |
| Total Sugars 11 g | ||
| Includes – Added Sugars | ||
| Protein 29 g | 57 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 134 mg | 13 % |
| Iron 5 mg | 26 % |
| Potassium 949 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 27 g | 42 % |
|---|---|---|
| Saturated | 9 g | 45 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 7 g | 29 % |
| Total Sugars | 11 g | – |
| Added Sugars | – | – |
| Protein | 29 g | 57 % |
| Cholesterol | 94 mg | 31 % |
| Sodium | 885 mg | 37 % |
| Calcium | 134 mg | 13 % |
| Magnesium | 92 mg | 22 % |
| Potassium | 949 mg | 20 % |
| Iron | 5 mg | 26 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 320 mg | 46 % |
| Vitamin A | 131 Вµg | 15 % |
| Vitamin C | 164 mg | 182 % |
| Thiamin (B1) | 0 mg | 21 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 10 mg | 65 % |
| Vitamin B6 | 1 mg | 96 % |
| Folate (Equivalent) | 59 Вµg | 15 % |
| Folate (Food) | 59 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 2 mg | 14 % |
| Vitamin K | 26 Вµg | 22 % |
Source: https://theyummydelights.com/kolhapuri-chicken-sukka-recipe/
Also interesting about Chicken Sukka Recipe:
How long is it safe to eat leftover chicken?
It’s probably fine to eat, though you might get a drier texture if you skip marinating and go right to grilling. Find out what people have been doing with this content. When this happened to me in the past, all I did was grab a pair of kitchen shears and snip off the crusty bit.
Can you save overcooked chicken?
Use it as a soup ingredient.
Soup, as always, is the ideal solution for rescuing supper when the meat has been overcooked; soaking it in broth helps restore some of the meat’s natural moisture. Don’t feel like you have to make soup from scratch; canned soup from the store will suffice in a pinch.
4.Kori Sukka / Chicken Sukka (Mangalore Style Dry Chicken Curry)
Kori Sukka / Chicken Sukka (Mangalore Style Dry Chicken Curry)
Ingredients
- 500 grams chicken cut into small pieces
- 2 medium onion
- 4 - 5 cloves garlic
- 1 sprig curry leaves
- 1/2 cup grated coconut
- To taste salt
- For frying
- 4 dry kashmiri red chillies
- 2 red chillies
- 1 1/2 tablespoons coriander seeds
- 4 - 6 whole black pepper
- 1/4 teaspoon methi seeds fenugreek
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1 inch cinnamon
- 2 - 3 cloves
- 1/4 teaspoon turmeric powder
- 1 teaspoon tamarind
Instructions
- Chicken should be washed and cut into small pieces.
- Prepare all the items indicated under "For frying."
- Dry-fry coriander seeds, whole peppercorns, fenugreek, fennel, cumin, cinnamon, and cloves on a heated pan.
- Add the dry red chillies** once they are almost cooked.
- Add a little oil, some garlic, and half of the onion slices right now.
- Stirring regularly while frying Fry the onions until they begin to become brown.
- Stir in the turmeric powder. Turn off the light and let the mixture to cool.
- Blend the ingredients to a paste in a blender after adding 1/4th of the grated coconut and tamarind.
- The remaining onions should be fried till golden brown in a pan with some hot oil.
- Add the chicken pieces, salt, and curry leaves, and cook for an additional two minutes over high heat while tossing occasionally.
- Stir thoroughly before adding the ground paste and turning down the heat.
- Cook for 10 minutes with the lid shut.
- Lid opened. By now, the chicken ought to be done. Add some water if the consistency is too dry.
- Mix well before adding the remaining grated coconut. For salt, check.
- Continue to cook for a few minutes while monitoring the consistency. Avoid letting it get too dry.
- Serve hot over neer dosa, chapati, or rice and garnish with a few coriander (cilantro) leaves.
Notes
Concerning making the chicken boneless, don't worry. In actuality, having some bone-in pieces is advantageous.
In comparison to ready-to-use spice powders, dry frying the spices and grinding them as instructed in this recipe results in a more flavorful, authentic flavour. *If you can't find these items or are too lazy to make them from home, skip to step 5 and use the following instead: 1 1/2 tablespoons each of coriander powder, garam masala, and chilli powder. The quantity of red peppers you use will mostly rely on how hot you want your dish to be. I used two tiny red chili peppers and three Kashmiri chilies for color (they are hot).
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 371 | |
| % Daily Value* | ||
| Total Fat 23 g | 35 % | |
| Saturated Fat 8 g | 42 % | |
| Trans Fat 0 g | ||
| Cholesterol 94 mg | 31 % | |
| Sodium 617 mg | 26 % | |
| Total Carbohydrate 16 g | 5 % | |
| Dietary Fiber 4 g | 18 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 26 g | 52 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 71 mg | 7 % |
| Iron 3 mg | 17 % |
| Potassium 631 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free * kosher
| Fat | 23 g | 35 % |
|---|---|---|
| Saturated | 8 g | 42 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 16 g | 5 % |
| Fiber | 4 g | 18 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 26 g | 52 % |
| Cholesterol | 94 mg | 31 % |
| Sodium | 617 mg | 26 % |
| Calcium | 71 mg | 7 % |
| Magnesium | 60 mg | 14 % |
| Potassium | 631 mg | 13 % |
| Iron | 3 mg | 17 % |
| Zinc | 2 mg | 20 % |
| Phosphorus | 257 mg | 37 % |
| Vitamin A | 84 Вµg | 9 % |
| Vitamin C | 105 mg | 117 % |
| Thiamin (B1) | 0 mg | 14 % |
| Riboflavin (B2) | 0 mg | 18 % |
| Niacin (B3) | 10 mg | 60 % |
| Vitamin B6 | 1 mg | 69 % |
| Folate (Equivalent) | 37 Вµg | 9 % |
| Folate (Food) | 37 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 13 Вµg | 11 % |
Source: https://www.thetakeiteasychef.com/kori-sukka-mangalore-style-dry-chicken-curry-recipe
Also interesting about Chicken Sukka Recipe:
Is chicken masala healthy?
However, unlike traditional chicken tikka masala, the current preparation is high in fat. There are a massive 1,249 calories and 90.8 grams of fat in a standard serving. Some of that is from the ghee and the cream.
What is chicken masala spice made of?
Whole coriander seeds (dhaniya ke beej), cumin seeds (jeera), whole black peppercorns (kalimirch), dry Kashmiri red chilies, whole black cardamoms (badi elaichi), whole green cardamoms (hari elaichi), cinnamon (dalchini), cloves (laung), turmeric powder, and dry mango powder are all part of the tikka masala’s delicious blend of spices.
5.CHICKEN SUKKA RECIPE
CHICKEN SUKKA RECIPE
Ingredients
- 1 kg Chicken Curry Cut
- 4 tablespoon Ghee
- 1 cup Onion Finely Chopped
- 5-6 Cloves Garlic Crushed
- Salt to taste
- 1 teaspoon Turmeric Powder
- 2 tablespoon Tamarind Paste
- FOR DRY ROASTING
- 1 teaspoon Cumin Seeds
- 1 and ½ cup Fresh Coconut Grated
- 10-12 cloves Garlic
- FOR GHEE ROASTING
- 2 tablespoon Ghee
- 3 tablespoon Coriander Seeds
- 1 teaspoon Poppy Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 inch Cinnamon
- 1 teaspoon Black Peppercorn
- 3-4 Cloves
- 20-25 Bydegi Red Chilli
- 10-12 Guntur Red Chilli
- FOR TEMPERING
- 2 tablespoon Ghee
- ¼ cup Onion Thinly Sliced
Instructions
- The materials for dry roasting should be heated in a pan until just beginning to brown.
- Remove and place on a plate to cool.
- Ghee is heated in a pan for ghee roasting.
- Until they are well browned and fragrant, roast all the ingredients specified under "ghee roasting."
- Put the ingredients aside and let them cool on a plate.
- Blend the components that have been dry-roasted in a blender to create a fine powder.
- Leave out the water.
- In a basin, remove the mixture.
- Blend the ghee roasting ingredients together in a blender to create a homogeneous mixture.
- While grinding, add a little water.
- Set aside the mixture.
- In a karahi or pan, melt 4 tablespoons of ghee.
- Add the onion and garlic after the ghee is heated, and cook until the onion is transparent.
- Add the chicken and cook it for 3–4 minutes on high heat.
- Cook the chicken for 15-20 minutes, or until almost done, adding the ghee-roasted masala paste, a cup of water, and salt.
- After adding the dry roasted masala powder, simmer the chicken for a further 10 to 12 minutes, or until it is done and the masala is dry.
- Cook for 3–4 minutes after adding the tamarind and turmeric powder.
- Ghee is heated in a pan for tempering.
- Add the onion slices and cook until browned.
- Over the chicken, pour the tempering.
- Serve warm.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,453 | |
| % Daily Value* | ||
| Total Fat 84 g | 129 % | |
| Saturated Fat 36 g | 178 % | |
| Trans Fat 0 g | ||
| Cholesterol 92 mg | 31 % | |
| Sodium 1,775 mg | 74 % | |
| Total Carbohydrate 192 g | 64 % | |
| Dietary Fiber 145 g | 581 % | |
| Total Sugars 32 g | ||
| Includes – Added Sugars | ||
| Protein 46 g | 92 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 1,462 mg | 146 % |
| Iron 54 mg | 302 % |
| Potassium 4,483 mg | 95 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * pescatarian * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free * kosher
| Fat | 84 g | 129 % |
|---|---|---|
| Saturated | 36 g | 178 % |
| Trans | 0 g | – |
| Monounsaturated | 33 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 192 g | 64 % |
| Fiber | 145 g | 581 % |
| Total Sugars | 32 g | – |
| Added Sugars | – | – |
| Protein | 46 g | 92 % |
| Cholesterol | 92 mg | 31 % |
| Sodium | 1,775 mg | 74 % |
| Calcium | 1,462 mg | 146 % |
| Magnesium | 766 mg | 182 % |
| Potassium | 4,483 mg | 95 % |
| Iron | 54 mg | 302 % |
| Zinc | 14 mg | 124 % |
| Phosphorus | 1,180 mg | 169 % |
| Vitamin A | 485 Вµg | 54 % |
| Vitamin C | 553 mg | 614 % |
| Thiamin (B1) | 1 mg | 68 % |
| Riboflavin (B2) | 1 mg | 68 % |
| Niacin (B3) | 13 mg | 83 % |
| Vitamin B6 | 2 mg | 185 % |
| Folate (Equivalent) | 245 Вµg | 61 % |
| Folate (Food) | 245 Вµg | – |
| Vitamin B12 | 0 Вµg | 0 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 67 mg | 446 % |
| Vitamin K | 308 Вµg | 256 % |
Source: https://www.whiskaffair.com/mangalorean-chicken-sukka/
Also interesting about Chicken Sukka Recipe:
How do you fix rubbery chicken?
Make a sauce out of the drippings in the pan to give the chicken more moisture and taste. It doesn’t have to be elaborate; just add water and a couple pats of butter (or butter substitutes), and scrape off the browned pieces from the bottom of the pan. At last, it’s easy! Yes, that is the solution to chicken that is too rubbery to eat!
Why are my chicken breasts rubbery?
Make a sauce in the same skillet used to cook the chicken to give it extra moisture and flavor. It doesn’t have to be elaborate; just combine water and a few pieces of butter (or butter substitutes), then scrape out the browned bits from the bottom of the pan. Finally, it’s that easy! I knew there was a way to make chicken that wasn’t rubbery!
