Mangalorean chicken sukka and flatbreads
Summary Not available
- coriander seeds
- cumin seeds
- 5 g black peppercorns
- 2 cardamom pods
- cinnamon stick
- 3 red chilies (seeds removed)
- garlic (chopped)
- 5 g curry leaves
- onion (chopped)
- coconut milk
- white flour
- salt (to taste)
- 5 g curry leaves (chopped)
- 2 tsp fennel seeds
- butter
- vegetable oil
- 2 tsp mustard seeds
- 10 g curry leaves
- onion (sliced)
- 5 tbsp powder
- chicken thigh (cut into 5cm/2in cubes)
- dessicated coconut
- 1 lemon (juice only)
- 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