Chicken Sukka Dry

Mangalore style chicken sukka is a dry chicken dish with Southern spices & grated fresh coconut
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. 
Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili.
 The main Ingredient to prepare this chicken sukka is its spice mix "sukka powder". You can even use SRR Chicken sukka Powder


Ingredients for Sukka powder

Red chilies(Byadgi/Kashmiri): 8
Coriander powder: 2Teaspoon
Jeera(cumin): 1 teaspoon
Fennel seeds: 1tsp
Methi(Fenugreek seeds): 1tsp
Dry roast all the above and cool down

Add to small blender jar and make dry powder

(You can even double the quantity of all the items & keep half of the powder in air tight container)

This Chicken Sukka can be relished with Sanna Idli or Neer dosa 

Ingredients for Chicken Sukka 

Chicken: 300grms boneless
Onion: 2
Garlic: 8-10flakes
Oil: 4sps
Curry leaves: 8-10
Tamrind paste: 1/2 cup
Sukka powder: 1/2 cup
Coconut grated: 1 cup
salt to taste

Procedure:

Clean & wash boneless chicken pieces which are cut to bite size & keep aside

Heat a deep Pan add Oil & once heated add curry leves

Then add crushed garlic flakes & fry nicely

before it changes color add the finely chopped Onion

Fry till onions are translucent then add the chicken pieces & fry it 

Then add tamrind paste & sukka powder & salt to taste

Mix everything & cook with lid for 10min(add little water if required)

Lastly add freshly grated coconut mix and cook till it dries

about 5 min then switch off

Serve this spicy chicken sukka with Rice or Sanna Idli or string hoppers