Dry Masala Chicken
Originally this is a dish from Mangalore. It is a dry, aromatic dish made using grated coconut and a masala mix called Kundapar Masala. I don’t have that nor do I make it! I just work with what I have because I have not been able to locate the main ingredient – byadgi chilli. Chicken Sukka basically means dry chicken. There are many variations. This is a version from my neighbour who is particularly health conscious and therefore misses out the ghee tempering. She also skips the coconut most of the time, like I do.
Basically, the standard masala of onion, tomato, ginger and garlic is prepared. The chicken is cooked in that masala and a bunch of spices.Then the recipe comes together very quickly. It works well with rice or roti but I prefer it with rice. These days i serve it mainly with brown rice which I make using some chicken stock to flavour it up. This is the perfect dish to prepare on busy weekdays.
Every time I eat this dish, my mind is transported to my friends house. Her mum used to make this a lot. The smell of it was insane and would send my tummy rumbling all over the place. At which point she would ask ‘you hungry?’. I would pretend I wasn’t and that i wasn’t even that bothered about food but the rumblings would give my game away and before i knew it, I was sat at their kitchen table forgetting I was supposed to be acting like I wasn’t that hungry.
I loved this recipe the moment I tasted it and I have had the pleasure of eating it several times since. When I moved to Leicester, I found that one of my neighbours also makes it. Her version tasted slightly different but equally as delicious.
Dry Chicken Masala
A lighter version of Chicken Sukka
- 1 tbsp Oil
- 1 large Onion diced
- 5 cloves Garlic crushed
- 1 inch Ginger grated
- 2-3 Green Chillies pierced
- 250 ml Tomatoes pureed
- 6 -8 Chicken Thighs slit 3 times
- 1 tbsp Kashmiri Chilli powder
- 1/2 tsp Red Chilli powder (Optional)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1 tbsp Curry powder
- 1/2 tsp Black Pepper
- Salt to taste
- 50 grams desiccated Coconut (Optional)
Heat oil in a large non stick pot over medium/high heat.
Add onions, garlic, ginger, green chillies and fry till onions are golden. About 5-7 minutes.
Add tomatoes and stir in. Cook for 2 - 3 minutes.
Add the chicken, kashmiri chili powder, coriander powder, cumin powder, black pepper, turmeric powder, curry powder, chilli powder and salt and mix well. Cook for 5 minutes.
Pour in half a cup of water, bring to a simmer, cover the pot and turn the heat to low. Cook for 10 - 15 minutes, adding more water if necessary.
Add grated coconut (Optional). Simmer over low heat for 5 minutes. Remove from heat and serve with rice.