Beary Chicken Sukka
Bone-in chicken dry-roasted with freshly grated coconut, dried red chillies, and a Beary spice blend until the masala clings tightly to the meat — a semi-dry preparation with intense flavour concentration, eaten as a side with rice or neer dosa.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Build a full meal around Beary Chicken Sukka
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
10-12 | Curry Leaf |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
2 tablespoons | Tamarind , pulp |
|
to taste | Salt |
|
1 cup | Coconut , fresh grated |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
- 3 Add curry leaves and chopped onions. Sauté until onions turn golden brown.
- 4 Add ginger-garlic paste and sauté for another minute.
- 5 Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
- 6 Add chicken pieces and sauté until they are well coated with the spices.
- 7 Add tamarind pulp and salt. Mix well and cook for 5 minutes.
- 8 Add grated coconut and mix thoroughly.
- 9 Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked and the oil separates.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic taste, use freshly grated coconut and adjust the spice level to your preference.