Mangalorean chicken sukka and flatbreads

Mangalorean chicken sukka and flatbreads
Summary Not available
Total time : 2 hrs 30 mins
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Mangalorean chicken sukka and flatbreads

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken, South India
Person: 4
Calories: 930kcal


  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 5 g black peppercorns
  • 2 cardamom pods
  • 1 cinnamon
  • 3 red chilli seeds removed
  • 4 garlic cloves chopped
  • 5 g curry leaves
  • 1 onion chopped
  • 100 ml coconut milk
  • 300 g white flour
  • 1 tbsp salt to taste
  • 5 g curry leaves chopped
  • 2 tsp fenugreek seeds
  • 50 ml oil or butter
  • 2 tsp mustard
  • 10 g curry leaves
  • 1 onion sliced
  • 5 tbsp powder
  • 6 chicken thighs cut into 5cm/2in cubes
  • 2 tbsp dessicated coconut
  • 1 tbsp lemon juice only
  • 1 tbsp salt
  • 4 tbsp mustard cress


  • For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant
  • Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk
  • For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl
  • Mix them gently until combined
  • Add water in batches until you have a firm dough (use as little water as possible)
  • Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes
  • For the curry, heat the vegetable oil in a large pan
  • Add the mustard seeds, curry leaves and onions
  • Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste
  • Cook for 15 minutes over a low heat
  • Add the chicken and cook for 10 minutes
  • Stir in the dessicated coconut
  • Season with salt and lemon juice
  • When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin
  • Dry fry in a large pan for a few minutes on each side until cooked through
  • When cooked, brush both sides with clarified butter
  • Serve the chicken curry with fennel and curry leaf flatbreads
  • Garnish with mustard cress and serve


No extra notes


Calories: 930kcal | Carbohydrates: 75g | Protein: 41g | Fat: 52g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 3837mg | Potassium: 844mg | Fiber: 7g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 209mg | Calcium: 244mg | Iron: 8mg


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