Chicken Sukkha is a typical Tuluva chicken dry curry that is a must at any feast following Tuluva weddings, receptions, Tammana and Daiva Nema. Today, Coastal cuisine has this dish along with Kori Rotti on top of the menu. Traditional sukkha is made with country chicken meticulously by the rural people. For that, preparing the bird is a rite by itself.
Country birds grow up to 4 Kgs in weight depending on the environment and feed. 'Kattada Kori' or the cock that is grown for fighting is much in demand. The bird is bled to death by putting a gash on its gullet. Then the feathers are plucked carefully and the contents inside the stomach are cleaned. The whole bird meat is then washed, wiped dry and coconut oil is rubbed all over it. Dried coconut leaves are set afire and the chicken meat is burnt on it, so that the half baked flesh swells in size and the skin clings to the flesh and smells good. Then this meat is cut into small pieces and is cooked along with a spicy masala with added kokum skin or 'Jarige Vote"(Dried Kodampuli) and finally grated coconut and other spices are added to make a thick dry curry.
City dwellers can't afford to make the traditional country chicken sukkha on a regular basis and we depend on fast cooking broiler chicken to make chicken sukkha. Whichever way we make it, sukkha is a delicious curry that is loved by almost all who taste it!
Ingredients:
1. Coconut Oil - 1 Tbsp
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain) - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnemon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – A small ball
12. Kokum Skin/Jarige Vote – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped
17. Chicken - 1.2 Kg cleaned and cut into small pieces
18. Curry Leaves - 1 Sprig
Coarse Coconut paste:
1. Coconut - 1/2 grated
2. Jeera - 1/2 Tsp
3. Garlic flakes - 8
Seasoning:
Ghee - 2 Tsp
Onion - 1 medium chopped
Method:
Roast the chillies and dry spices with little oil and grind with turmeric powder, garlic flakes, tamarind to a fine paste.
In a wide mouthed thick bottomed earthen pot or vessel, Cook chicken pieces with this masala, butter, 2 chopped onions, kokum skin/jarige vote and salt to taste.
Cook till onions are transparent.
Roast jeera and 2 tbsp grated coconut till light brown. Coarsely grind with remaining coconut and garlic flakes.
Heat 1 tbsp oil and add curry leaves.
When they are crisp, add the coarsely ground coconut paste, mix well and add this to the cooked chicken.
Mix well and allow the curry to dry.
Fry 1 chopped onion in ghee until golden brown and mix this seasoning into the sukkha.
Serve garnished with chopped coriander leaves and lemon wedges along with Kori Rotti.
Country birds grow up to 4 Kgs in weight depending on the environment and feed. 'Kattada Kori' or the cock that is grown for fighting is much in demand. The bird is bled to death by putting a gash on its gullet. Then the feathers are plucked carefully and the contents inside the stomach are cleaned. The whole bird meat is then washed, wiped dry and coconut oil is rubbed all over it. Dried coconut leaves are set afire and the chicken meat is burnt on it, so that the half baked flesh swells in size and the skin clings to the flesh and smells good. Then this meat is cut into small pieces and is cooked along with a spicy masala with added kokum skin or 'Jarige Vote"(Dried Kodampuli) and finally grated coconut and other spices are added to make a thick dry curry.
 |
| Kattada Kori(Country Chicken) Sukkha |
Ingredients:
1. Coconut Oil - 1 Tbsp
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain) - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnemon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – A small ball
12. Kokum Skin/Jarige Vote – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped
17. Chicken - 1.2 Kg cleaned and cut into small pieces
18. Curry Leaves - 1 Sprig
Coarse Coconut paste:
1. Coconut - 1/2 grated
2. Jeera - 1/2 Tsp
3. Garlic flakes - 8
Seasoning:
Ghee - 2 Tsp
Onion - 1 medium chopped
 |
| Chicken Sukkha |
Roast the chillies and dry spices with little oil and grind with turmeric powder, garlic flakes, tamarind to a fine paste.
In a wide mouthed thick bottomed earthen pot or vessel, Cook chicken pieces with this masala, butter, 2 chopped onions, kokum skin/jarige vote and salt to taste.
Cook till onions are transparent.
Roast jeera and 2 tbsp grated coconut till light brown. Coarsely grind with remaining coconut and garlic flakes.
Heat 1 tbsp oil and add curry leaves.
When they are crisp, add the coarsely ground coconut paste, mix well and add this to the cooked chicken.
Mix well and allow the curry to dry.
Fry 1 chopped onion in ghee until golden brown and mix this seasoning into the sukkha.
Serve garnished with chopped coriander leaves and lemon wedges along with Kori Rotti.
2 comments:
When to add one more chopped onion
Akshatha Prasad, thanks for pointing out the error in posting the recipe. I have corrected it.
You make a seasoning with 1 tsp ghee, fry chopped onion until golden brown and add this seasoning to the sukkha.
- Kudpi Raj
Post a Comment