Description
Mangalorean Chicken Sukka
With our Mangalorean Chicken Sukka, a semi-dry delicacy that combines soft chicken chunks with freshly grated coconut and a symphony of roasted spices, you can experience the lively coastal flavors of Mangalore. This meal has a wonderful blend of spice, acidity, and scent, juicy succulence from the meat, and a lovely crunch from the toasted coconut. It’s a premium non-vegetarian gem in our friendly café setting, perfect for sharing over vibrant discussions or savoring as a substantial main course.
Key Ingredients
- Chicken (bone-in or boneless), fresh grated coconut, dry red chillies
- Onions, garlic, ginger, tamarind pulp
- Coriander seeds, cumin seeds, fenugreek seeds, black peppercorns
- Curry leaves, turmeric, coconut oil, fresh coriander
Quick-Made Recipe
- Roast whole spices (coriander, cumin, fenugreek, peppercorns, dry red chillies) until fragrant; grind into a fine masala powder with turmeric.
- Sauté sliced onions, ginger, and garlic in coconut oil until golden; add chicken pieces and sear on high heat.
- Stir in the ground masala, tamarind pulp, salt, and a splash of water; cook covered on medium flame until chicken is tender and masala coats well.
- Add freshly grated coconut and curry leaves; stir-fry uncovered on high heat until coconut turns golden and dish becomes semi-dry.
- Garnish with fresh coriander and a final tempering of curry leaves in hot oil; serve steaming hot.
Our Mangalorean Chicken Sukka, a popular specialty at Avayacafe, embodies the spirit of Bunt community home cooking—strong roasted spices combined with an abundance of fresh coconut for that genuine coastal depth and texture. This non-vegetarian treat, made fresh every day with premium chicken and hand-roasted masalas, infuses our contemporary, laid-back setting with bright Mangalorean vibes. For a full premium experience at Avayacafe, pair it with neer dosa or steaming rice. It’s ideal for spice aficionados or those discovering South Indian secrets.
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