Beary Chicken Sukka

Beary Chicken Sukka

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

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 seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
10-12 curry leaves
2 medium onions, 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 fresh grated coconut
1 tablespoon coriander leaves, chopped

Instructions

  1. 1 Heat coconut oil in a pan over medium heat.
  2. 2 Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
  3. 3 Add curry leaves and chopped onions. Sauté until onions turn golden brown.
  4. 4 Add ginger-garlic paste and sauté for another minute.
  5. 5 Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
  6. 6 Add chicken pieces and sauté until they are well coated with the spices.
  7. 7 Add tamarind pulp and salt. Mix well and cook for 5 minutes.
  8. 8 Add grated coconut and mix thoroughly.
  9. 9 Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked and the oil separates.
  10. 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.