Follow this recipe for this restaurant worthy, HOMEMADE Mangalorean Chicken dish. It is a sure shot crowd pleaser and is super quick and easy.
Old Fashioned Gourmet makes fantastic Curry-in-a-hurry blends. These blends are inspired by the paucity of time in today's day and age. They have been curated from Heirloom recipes for various vegetables and meats to suit individual flavor bringing the exact flavor every time to create a winner dish consistently saving you time and effort. The spices are sundried, hand sorted, individually roasted and then pounded to perfection. We use Premium spices some of which are even ancient ones, no longer commonly used like Long peppers, stone flower etc.
Two of our most popular ones are Aaloo Dum Masala and Mangalore Ghee roast Masala. While these two blends can be used individually to make different curries-in-a-hurry together they can also be used to make this fabulous preparation. It seems super quick once you see the outcome, seems almost like from a restaurant.
We have posted an IGTV video on our Instagram page as well.
Mangalore Chicken Sukke
For the Spice and coconut Mixture:
- 2 tbsp coconut oil
- 1 tbsp jeera
- 2 dry red chillies for tadka
- 1 Bay leaf
- 1 slit long green chilli
- 3.5 tbsp OFG's Mangalore Ghee Roast Masala
- 2 tbsp OFGs Aaloo Dum Masala
- 100 grams chopped onions
- 3 tbsp Ginger Garlic paste
- 1/2 cup or 50 grams of grated coconut(remove the outer brown skin)
For the Chicken Sukka:
Method Coconut Masala
Step 1: Coconut Masala:
- Heat some oil in a pan. Put Tadka of dry red chilli & bay leaf
- Add Curry leaves & green chillies for extra heat.
- Add the shallots and saute until soft and golden.
- Finally, add in the coconut and saute until coconut is fragrant.
- Remove the red chilles and bay leaf for now
- Transfer & cool the coconut and spice mix.
- Blend all the ingredients until a smooth and thick paste. can add warm water.
- Keep the ground masala aside.
- 1. In a flat and wide pan, heat Coconut oil and add the sliced shallots and curry leaves. Fry the shallots until shallot turns light brown in color.
- Add the reserved Bayleaf and Red chilli from previous step, Slit green chillies andCurry leaves.
- 2. Add in the chicken pieces, some salt and, saute the chicken till 30% cooked.
- Add salt to the chicken and cook a bit more
- Add the ground masala and cook more.
- Add OFGs Mangalore Ghee Roast Masala & Aaloo Dum Masala & Cook for 2-5 minutes.
- Keep the pan uncovered and let the chicken cook on medium-high heat until the Masala looks lustrous. Mix the chicken every now and then to avoid scorching at the bottom of the pan.
- Once the Sukke masala looks cooked, reduce the heat to medium-low and continue to cook until the oil separates on the sides and the chicken is well cooked with roasted marks.
- Add 2 tbsp of Ghee in the end for added lustre. This is completely optional.
Serve with Dosa, Neer Dosa, Rice or as a snack.
Can substitute Chicken with Aaloo, Paneer, Mushroom or Prawn/Lamb.
f you have read our other blog, Chicken Chettinaad, you may realise that the basic steps for both the recipes are the same. Just the Curry-in-a-hurry masalas added in the end are different. So in case you are planning to make a bigger menu, you can make extra coconut onion paste and add different masala for different dishes using different main ingredient. For example you can use chicken or paneer for the Chicken Chettinaad recipe using the Bharwan masala and Prawn or Aaloo for the Chicken Sukke using the Aaloo Dum Masala and Mangalore Ghee Roast Masala.
Do post us pictures of your version of this fabulous dish and tag us on Instagram or Facebook. Thank you