Mangalore famous chicken chukka is a must try among the recipes of Udupi Cuisine. It is a trendy dish ordered in restaurants.
Mangalore Famous Chicken Chukka Recipe | Kori Sukka | Chicken Chukka Varuval with Step by step photos. Mangalore famous chicken chukka is a must try among the recipes of Udupi Cuisine. It is a trendy dish ordered in restaurants as well. I have tasted this couple of times from my colleagues. It is a blend of flavors I must say. Freshly roasted spices and coconut are cooked with chicken thus making it a winner.
How to make Chiken Chukka
1. Dry roast Coriander leaves, Fennel Seeds, cumin seeds, and dry red chili in a low flame till you get a pleasant aroma. Next add in Cinnamon sticks, Cloves, and Garlic pods and continue roasting.
2. Next, add 1 tsp oil and continue roasting grated coconut, sliced onions, tamarind, and turmeric powder, and roast till they turn slightly golden.
3. Allow it to cool down completely and blend it to a smooth paste by adding very little water. In a pan add in oil once it heats up add Curry leaves and onion and cook till they turn glossy.
4. Now add in the cleaned chicken mix well and add Salt. Next, add the ground masala paste.
5. Mix well and cook on a low flame till the chicken is done.
Garnish with coriander leaves and switch off the flame.
Tips & Variations
- Goes well with Rice and Roti.
- Adjust the spiciness as per your taste.
- · Make sure you don’t burn the ingredients while roasting and hence do it on a low medium flame.
- You can add 2 tbsp of grated coconut while the chicken is 80 %. This coconut adds more flavor to the chicken masala.
Serving Suggestions
My yummy served Sunday meal with Steamed Rice, Rasam, Chicken Kurma, and Chicken Chukka.
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📖 Recipe
Chicken Chukka
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 2 tbsp Oil
- 1 Onion
- 1 sprig Curry Leaves
- Salt as needed
- Coriander leaves to garnish
To Roast and Grind:
- 1.5 tbsp Coriander Seeds
- ¼ tsp Cumin seeds
- ½ tsp Fennel Seeds
- 6 Dry Red Chilli
- 1 inch Cinnamon Sticks
- 2 Cloves
- ¼ tsp Fenugreek Seeds
- ½ cup Grated Coconut
- ½ tsp Turmeric powder
- 10 Garlic pods
- Tamarind small piece
- 1 Onion
Instructions
- Dry roast Coriander leaves, Fennel Seeds, cumin seeds, and dry red chili in a low flame till you get a pleasant aroma.
- Next add in Cinnamon sticks, Cloves, and Garlic pods and continue roasting.
- Next, add 1 tsp oil and continue roasting grated coconut, sliced onions, tamarind, and turmeric powder, and roast till they turn slightly golden.
- Allow it to cool down completely and blend it to a smooth paste by adding very little water.
- In a pan add in oil once it heats up add Curry leaves and onion and cook till they turn glossy.
- Now add in the cleaned chicken mix well and add Salt.
- Next, add the ground masala paste.
- Mix well and cook on a low flame till the chicken is done.
- Garnish with coriander leaves and switch off the flame.
Notes
- Goes well with Rice and Roti.
- Â Adjust the spiciness as per your taste.
- · Make sure you don’t burn the ingredients while roasting and hence do it on a low medium flame.
- You can add 2 tbsp of grated coconut while the chicken is 80 %. This coconut adds more flavor to the chicken masala.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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