How to Master Kundapura Chicken Sukka: A Coastal Delight Unveiled

Kundapura Chicken Sukka is a delicious and spicy South Indian chicken dish that hails from the coastal town of Kundapura in Karnataka. It’s known for its rich, aromatic flavors and can be enjoyed as a main course or a side dish. Here’s a recipe to make Kundapura Chicken Sukka:

Ingredients:

For Marinating the Chicken:

• 500 grams of chicken pieces (bone-in or boneless)
• 1 teaspoon of red chili powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of salt
• 2 tablespoons of yogurt

For the Masala:

• 1 cup of grated coconut (fresh or desiccated)
• 2-3 dried red chilies
• 1 tablespoon of coriander seeds
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of black peppercorns
• 5-6 fenugreek seeds
• 5-6 cloves of garlic
• 1-inch piece of ginger
• 1 small onion, finely chopped

For the Tempering:

• 2-3 tablespoons of cooking oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• 1 sprig of curry leaves

Instructions:

Marinating the Chicken:

1. In a mixing bowl, combine the chicken pieces, red chili powder, turmeric powder, salt, and yogurt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes. You can marinate it longer for a richer flavor.

Preparing the Masala:

1. In a dry pan, roast the grated coconut until it turns golden brown. Keep stirring to prevent burning. Remove from the pan and set aside.
2. In the same pan, dry roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until they release their aroma. Be cautious not to over-roast as it can make the dish bitter.
3. Allow the roasted ingredients to cool down, and then grind them along with the roasted coconut, ginger, and garlic to form a coarse paste. You may need to add a little water for a smooth consistency.

Cooking Kundapura Chicken Sukka:

1. Heat oil in a pan and add mustard seeds. Allow them to splutter.
2. Add cumin seeds and curry leaves to the pan and sauté briefly.
3. Add the chopped onion and cook until it turns translucent.
4. Now, add the marinated chicken and cook on medium heat until it’s almost done. Stir occasionally to prevent sticking.
5. Once the chicken is almost cooked, add the ground masala and stir well to coat the chicken evenly.
6. Cook on low heat for another 10-15 minutes, allowing the chicken to absorb the flavors of the masala and turn slightly crispy.
7. Adjust the salt and spice level according to your preference.
8. Once the chicken is fully cooked and the masala is nicely roasted, remove from heat.

Your Kundapura Chicken Sukka is ready to be served. It pairs wonderfully with steamed rice, dosa, or paratha. Enjoy the rich, spicy flavors of this coastal Karnataka delight!