Mangalorean · Lunch, Dinner
Chicken sukka (Mangalorean dry chicken)
Dry-roasted chicken tossed with freshly roasted coconut and spices, Mangalorean coastal style.
- Calories
- 574 kcal
- Protein
- 41 g
- Carbs
- 53 g
- Fat
- 22 g
- Prep
- 20 min
- Cook
- 30 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 50 g Basmati rice
- 150 g Chicken breast
- 30 g Fresh coconut
- ½ onion Onion
- 1 clove Garlic
- 4 g Ginger
- 1 tsp Ground coriander
- ¾ tsp Chilli powder
- 2 g Curry leaves
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Dry-roast the coconut in a pan until golden brown, then set aside.
- Heat the coconut oil, cook the onion, garlic and ginger for 6 minutes, then add turmeric, chilli powder and coriander powder.
- Add the chicken and cook 15 minutes, stirring, until browned and cooked through with little liquid left.
- Stir in the roasted coconut and curry leaves, season with salt and serve with the rice.
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