The Goan sambhar powder is an aromatic blend of spices, unique in flavour, versatile and can be used in the preparation of different dishes. A tablespoon or two of this powder enhances any food and can be transformed into a tasty dish. I have used this powder to make the chicken sukka dish. Absolutely delicious and can be enjoyed with rice, bread or roti.
Juicy pieces of chicken are cooked with caramelized onion, other ingredients and the goan sambhar powder, balanced out by a dash of vinegar and a pinch of sugar. Garnished with roasted grated coconut and fresh coriander leaves, the aroma and taste of this dish transports you to Goa and back. For a gravy consistency, substitute grated coconut with coconut milk and some tamarind water in which case, it will not be chicken sukka, a dry dish but taste more like xacuti chicken.
Juicy pieces of chicken are cooked with caramelized onion, other ingredients and the goan sambhar powder, balanced out by a dash of vinegar and a pinch of sugar. Garnished with roasted grated coconut and fresh coriander leaves, the aroma and taste of this dish transports you to Goa and back. For a gravy consistency, substitute grated coconut with coconut milk and some tamarind water in which case, it will not be chicken sukka, a dry dish but taste more like xacuti chicken.
Goan Chicken Sukka
(Serves 8)
Ingredients:
1 1/2 kg whole chicken
1 large onion (chopped)
2 green chillies (slit)
4 large cloves of garlic (chopped)
1" piece of ginger (grated)
1 large tomato (chopped)
1/2 cup fresh grated coconut
2 tablespoons Goan sambhar powder
2 sprigs of curry leaves
1/2 teaspoon turmeric powder
1 tablespoon vinegar
a pinch of sugar
few coriander leaves (chopped)
1/2 a bouillon cube
2 tablespoons oil
salt
Method:
Deskin chicken and cut into pieces. Wash and season with salt.
Dry roast coconut and set aside.
Heat oil in a pan and sauté onion till brown. Add curry leaves, garlic, ginger, green chillies and cook for a couple of minutes. Stir in the tomato, turmeric powder and goan sambhar powder.
When tomato is soft, mix in the chicken. Cook with 1/4 cup water on medium heat, cover lid. Stir occasionally and halfway through the cooking process, add the bouillon cube, vinegar and pinch of sugar.
Check for seasoning and once chicken is cooked through, mix in the roasted coconut and garnish with coriander leaves.
Serve hot with rice, bread or roti.
Note:
(Serves 8)
Ingredients:
1 1/2 kg whole chicken
1 large onion (chopped)
2 green chillies (slit)
4 large cloves of garlic (chopped)
1" piece of ginger (grated)
1 large tomato (chopped)
1/2 cup fresh grated coconut
2 tablespoons Goan sambhar powder
2 sprigs of curry leaves
1/2 teaspoon turmeric powder
1 tablespoon vinegar
a pinch of sugar
few coriander leaves (chopped)
1/2 a bouillon cube
2 tablespoons oil
salt
Method:
Deskin chicken and cut into pieces. Wash and season with salt.
Dry roast coconut and set aside.
Heat oil in a pan and sauté onion till brown. Add curry leaves, garlic, ginger, green chillies and cook for a couple of minutes. Stir in the tomato, turmeric powder and goan sambhar powder.
When tomato is soft, mix in the chicken. Cook with 1/4 cup water on medium heat, cover lid. Stir occasionally and halfway through the cooking process, add the bouillon cube, vinegar and pinch of sugar.
Check for seasoning and once chicken is cooked through, mix in the roasted coconut and garnish with coriander leaves.
Serve hot with rice, bread or roti.
Note:
- For mutton sukka, chicken can be substituted with mutton, which may need extra water and time for cooking.
See More Goan Chicken Recipes
