CHICKEN SUKHA RECIPE
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| CHICKEN SUKHA VARUVAL |
This Chicken Sukha Recipe can be cooked on a spree... Mostly this dish is cooked in Tamilnadu, but every region has its own version of this recipe, where Madurai and Chettinad recipes of Chicken Sukha hit the mark. But there are other versions of Chicken Sukha Recipes unique to Andhra, Konkani, Goan and Maharashtrian Cuisine. When it comes to any South Indian Non-vegetarian dish ordered in a restaurant, Chicken / Mutton Sukha Varuval has its own place and has won many hearts, all around the world. Least to mention that Chicken Sukha is our family favourite.
Sukha/ Chukka means 'dry' and Varuval means 'fry'. Chicken is cooked along with spices on a very low flame to get the authentic flavour and the desired texture. Chicken Sukha Recipe is a dry version and goes well with both Roti & Rice. This recipe of Chicken Sukha is a collection from Chef. Damodar's TV show and I love to strictly stick on to the ingredient list and cooking style he follows. All his recipes yield a perfection of taste, flavour and texture sticking strictly to the traditional norms.
For more CHICKEN RECIPES, Click here...
Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes
For more CHICKEN RECIPES, Click here...
Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes
INGREDIENTS :
Chicken - 1/2 kg.Shallots - 200 gms
Garlic - 4 Cloves
Ginger - 1" Piece
Green chillies - 4 Nos.
Turmeric Powder - 1/2 Tspn.
Red Chilli Powder - 3 Tspn.
Coriander Powder - 4 Tspn.
Pepper Powder - 1 Tspn.
Fennel Seeds/Sombu - 1 Tspn
Curry Leaves - 2 Sprigs
Oil - 2-3 Tbspn
Salt - To Taste
Coriander Leaves - Few
METHOD :
- Heat oil in a pan.
- Splutter Fennel Seeds and Curry Leaves.
- Saute finely chopped Onions, Garlic, Ginger and Green Chillies(cut into round pieces).
- Add Chicken pieces to the above and sear it until the colour changes.
- Add Turmeric, Red Chilli Powder and Coriander Powder and fry it for a while on a low flame for few minutes.
- Sprinkle some water and leave it on a low flame, until the chicken is well cooked.
- Sprinkle some Pepper Powder over it.
- Garnish Chicken Sukha with finely chopped Coriander Leaves.
- Goes well as a side dish with Rasam, Sambar or any Curry.
- Or simply serve it with Yoghurt/Curd and Steamed Rice.
- Chicken Sukha goes well with Biriyanis, Pulaos, Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
- Chicken Sukha pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.
NOTES :
- Cook Chicken Sukha on a low flame.
- Shallots give an authentic taste to the dish. Can also use big onions.
- Can crush ginger and garlic in mortar and pestle or just mince them.
- Grinding ginger and garlic would alter the taste of the dish.
- Sprinkle pepper powder generously, if you prefer the dish to be spicy.
- Adjust the spices to suit your preference.
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