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Satya Raghava’s Mangalore Chicken Sukka

Vishaka Rautela‘s mother Satya Raghava, who she calls Maa, puts together the most sumptuous but traditional Mangalorean meals.

She says: “You know you are lucky when your mom is a jadugarni (magician) in the kitchen. When everything she makes turns out to be delicious.

“That’s how it is in our home. Everyone — and that includes our cousins, aunties, uncles and friends — has a favourite ‘Satya’ dish and wants it on the menu when they drop by. One such favourite that she just ‘has to make’ 90 per cent of the time, when we have a party at home, is Kori Aajadina or Chicken Sukka.

“Chicken Sukka goes really well with Mumbai pav, or naan bread that you get at the bakery or any kind of dosa, especially Neer Dosa. The delectable taste lingers in your mouth long after you’ve sent the last morsel to your already satiated stomach.

Use the leftovers — if there are any — to make yourself a yummy sandwich the next day.”

Vegetarian pairings are in the note below.

Mangalorean Style Chicken Sukka

Servings: 4-5

Ingredients

For the masala

For the chicken sukka

For the roasted coconut

For the final tadka or garnish

Method

Note: This recipe is low on calories but to reduce calories further go slow on the ghee.

Need a vegetarian or vegan recipe to match this Mangalorean meal? Try making, without the prawns, Sunita Harisinghani‘s Malabar Spinach and Prawn Curry.

Vishaka Rautela, a Hyderabad-based home chef and baker, is the creator of the blog, Vishual Foodie [external link].
Along with a group of food-passionate friends, she runs the online food group, Foodies’ Central [external link] and hosts an annual bakers meet, The Bakers Collective.

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