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Sukha Chicken Recipe
Ingredients:
1 kg Chicken
6 Red Chillies
2 tablespoon Daniya
Garam Masala – 4 Dalchini pieces, phool 4 pieces, lavang 4 pieces
1 tablespoon Kalimiri
Few Methi
6 Lasun
3 Onions
2 Tomato
½ Coconut
Salt to taste
Method:
1. Masala Preparation: Red Chillies, Daniya (not daniya patta), Garam Masala, kalimiri, methi, lasun, make dry powder by grinding in the mixer and keep aside.
2. Wash Chicken and cut in to pieces .
3. Cut onion and tomato into very fine pieces .
4. Grind coconut in mixer (but do not make paste, do not add water, only grind it once or twice in mixture)
5. Take Chicken pieces, finely chopped onion(2) and tomato(2), coconut(grind), masala powder(prepared) and cook in cooker with salt to taste (take only upto 3 whistels). Allow to cool till cooker lid comes down.
6. Take pan heat oil and fry chopped onion (1) and put all the items in cooker into the pan and cook.
1 kg Chicken
6 Red Chillies
2 tablespoon Daniya
Garam Masala – 4 Dalchini pieces, phool 4 pieces, lavang 4 pieces
1 tablespoon Kalimiri
Few Methi
6 Lasun
3 Onions
2 Tomato
½ Coconut
Salt to taste
Method:
1. Masala Preparation: Red Chillies, Daniya (not daniya patta), Garam Masala, kalimiri, methi, lasun, make dry powder by grinding in the mixer and keep aside.
2. Wash Chicken and cut in to pieces .
3. Cut onion and tomato into very fine pieces .
4. Grind coconut in mixer (but do not make paste, do not add water, only grind it once or twice in mixture)
5. Take Chicken pieces, finely chopped onion(2) and tomato(2), coconut(grind), masala powder(prepared) and cook in cooker with salt to taste (take only upto 3 whistels). Allow to cool till cooker lid comes down.
6. Take pan heat oil and fry chopped onion (1) and put all the items in cooker into the pan and cook.
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12 Responses to "Sukha Chicken"
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Jeff
Rating:
 
said this on 01 Feb 2010 2:53:14 PM EST
Could you make sure that the spelling of the ingredients are in plain English, I have asked firends about what (Garam Masala, Dalchini, phool, lavang, etc.) were and having trouble in knowing exactly. By the way, I was asked to traslate this into Chinese and the only way for me to do that is to know it in English. Thanks.
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Author/Admin)|
Dr Nair
Rating:
said this on 09 Apr 2010 7:47:33 AM EST
1.Garam Masala is a mixture of spices( coriander, black pepper, cardamom, bay leaf,cumin or caraway seeds to name a few) and known all over the world as Garam Masala only
2. dalchini -cinnamon 3.Lavang(laung) -cloves 4.phool the author might have meant star anise |
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Savitha
Rating:
said this on 09 Apr 2010 11:33:48 AM EST
Thank u .... The trnasaltion that u have givn is correct and i have already replied to miss . jefff for the same .
thank u once again . |
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Lavanya
Rating:
said this on 07 Jul 2010 4:45:15 AM EST
could u just mail me the ingredients of the masala to be stored in a contained more, so that every time i need not have to grind all the masala
just remove the powder and add coconut. |
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Savitha
Rating:
said this on 11 Jul 2010 2:45:03 AM EST
6 Red Chillies ( dry ) , 2 tablespoon Daniya ( not leaves - the one u get in shop ), Dalchini pieces,(star anise ) phool 4 pieces ,lavang 4 pieces ,1 tablespoon Kalimiri , very few methi ( which tastes bitter )
U can grind them and prepare the masal so that u can use them when required while making chiken . |
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sheema
Rating:
said this on 26 Sep 2010 5:29:35 AM EST
Chiken Sukha is pakistani recipe and they do not use coconut i dont think this is authentic
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Savitha
Rating:
said this on 28 Sep 2010 11:34:32 AM EST
Dear Sheema ,
Sukha Chicken reeipe whcih i have posted is from South India ( It is a speciality of Mangalore and i am from same native place )and we do use coconut in it and this is required as it is one of the most important ingredeint and is very much authentic . And i am really sorry , but i am not aware of the pakistani receipe so i cannot comment on it . |
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Pratibha Karkera
Rating:
said this on 05 Oct 2010 12:36:00 AM EST
I'm a Manglorean too,my version of chicken sukka is similar .I generally dry roast the coconut and add it at the end,using curryleaves nmustardseeds in the vaghar gives it that authentic manglorean taste n makes it yummy too.
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gyaneshwarmore
Rating:
said this on 06 Nov 2010 7:06:54 AM EST
excellent method and receipy.
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