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
  1. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant

  2. 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

  3. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl

  4. Mix them gently until combined

  5. Add water in batches until you have a firm dough (use as little water as possible)

  6. Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes

  7. For the curry, heat the vegetable oil in a large pan

  8. Add the mustard seeds, curry leaves and onions

  9. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste

  10. Cook for 15 minutes over a low heat

  11. Add the chicken and cook for 10 minutes

  12. Stir in the dessicated coconut

  13. Season with salt and lemon juice

  14. 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

  15. Dry fry in a large pan for a few minutes on each side until cooked through

  16. When cooked, brush both sides with clarified butter

  17. Serve the chicken curry with fennel and curry leaf flatbreads

  18. Garnish with mustard cress and serve

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *