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Indian Chicken Sukka | Spicy Coconut Skillet in 25 Min
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25 min
Quick
Gurkerl Küche
Ein aromatischer Klassiker der südindischen Mangalore-Küche: Zarte Hendlbrustwürfel, scharf angebraten mit frischem Ingwer, Knoblauch, Chili und warmen Gewürzen, vollendet mit goldbraun gerösteten Kokosraspeln. In nur 25 Minuten zubereitet und serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Rice
Rinse the basmati rice with cold water in a sieve and cook in lightly salted water for approx. 12 minutes according to the package instructions. Then drain, fluff up, and keep warm in the oven preheated to 60 °C.
Pat the chicken breast dry and cut into approx. 2 to 3 cm cubes. Mix with the turmeric powder, ground cumin, and 1 pinch of fine salt, then let sit briefly.
Peel and finely chop the onion, garlic, and fresh ginger. Halve the red chilli pepper lengthwise, deseed, and cut into thin strips. Wash the fresh coriander, shake dry, and roughly chop.
Chef's tip
If you would like to bring out the coconut flavour even more intensely, fry the chicken in 1 tbsp of virgin coconut oil.
Pairs well with fresh naan bread or crispy flatbread briefly warmed in a hot oven.
45 min
Under an hour
