Karnataka

Chicken sukka

Chicken tossed in roasted coconut and red masala. Mangaluru's answer to every celebration.

60 minTime

39 gProtein each

hotSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

544kcal

39 gprotein

6 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Chicken, curry cut (bone in chicken, small pieces)1 small chicken, curry cut

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli8 to 10 byadgi chillies

Coriander seeds1 tbsp

Cumin seeds1 tsp

Black pepper½ tsp

Fennel seeds½ tsp

Fenugreek seedsa pinch

Whole spices4 cloves and a small cinnamon stick

Fresh grated coconut1¼ cups fresh

Garlic8 cloves

Ginger2.5 cm piece

Tamarinda gooseberry sized ball

Onion2 medium, sliced

Curry leaves1 sprig

Ghee2 tbsp

Coconut oil1 tbsp

Waterabout 1/2 cup, plus a little for grinding

7 steps

1Rub the chicken with turmeric and salt and keep aside for 15 minutes.
2Roast the chillies, coriander, cumin, pepper, fennel, fenugreek and whole spices in 1 tsp ghee on low heat until fragrant. Remove. In the same pan roast the coconut on low, stirring, until golden brown.
3Grind the roasted spices with garlic, ginger and tamarind to a thick paste with a splash of water. Pulse the roasted coconut separately to a coarse crumble.
4Heat the rest of the ghee with the coconut oil and fry the onion and curry leaves until golden.
5Add the chicken and the masala paste and fry on high, stirring, for 5 minutes.
6Add the water, cover and cook on medium until the chicken is tender and cooked through, with no pink remaining at the bone.
7Add the roasted coconut and toss on low until the pan is dry and every piece is coated.

Serve it like this

Serve in a wide bowl with a few fried curry leaves on top and a stack of neer dosa alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.