Malabar Chicken Chukka

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This is a Malabar chicken curry with a semi-dry consistency, which is immensely popular in the state for its spicy & rich flavour. It gets the name 'chukka' because of its characteristic dry consistency.

Chicken chukka Malabar style is an aromatic, spice-laden dish that shows what the Malabar cuisine is all about. This dish captures the bold flavors, expert spice blending, and the perfect balance of heat and taste that make it a favorite for many, including me!

Ingredients

Directions

  1. Heat oil in a pan and fry the following in the same order one by one and remove from the pan and keep aside separately
  2. Fry the onions on medium heat until they are crispy and golden brown. Remove the fried onions from the pan and then add the coconut pieces.
  3. Fry them also to golden brown and transfer them to the plate. Finally, fry the curry leaves until crispy.
  4. Marinate the chicken with red chilli powder, ginger-garlic paste, turmeric powder, fried onions, and salt for 1 to 2 hours.
  5. Once the time is up, stir in the marinated chicken in the same pan and cook covered until it turns tender and soft.
  6. Once the chicken is cooked, remove the lid and add the fried coconuts and sauté until they become dry.
  7. Add the crushed pepper and garnish with coriander leaves,curry leaves and a few drops of coconut oil.
  8. Keep it covered for few minutes to flavour the chicken and serve.
  9. Enjoy Malabar Chicken Chukka

Cooking Tips

  1. Cook the dish on low heat while cooking and high heat while roasting for crisp edges.

  2. Cooking in coconut oil is essential for this Malabar fare, as it will lose its authenticity otherwise.

Marination Tips

  1. If possible, marinate the chicken for a minimum of 2 hours.

  2. To make the chicken more tender, you can add either curd or lemon juice.

  3. Make sure to use freshly ground spices for this dish.

How to Serve

You can serve malabar chicken chukka with

  1. Steamed basmati rice or Kerala red rice
  2. Appam or puttu
  3. Parathas or naan bread Garnish it with Fresh sliced onions and lemon wedges

The Story Behind Malabar Chicken Chukka

The meaning of the word 'Chukka' is dry-fried or sautéed in spices. With its origin in the Malabar region of North Kerala, this dish is quite a weekly fare, especially in Muslim kitchens, where richly spiced dry meat dishes are common. What makes it so special is the depth of flavor, generous use of onions and fennel, and its dry, roasted finish, which is perfect for mopping up with Kerala breads.

Additionally, this dish beautifully showcases the rich Arab and Portuguese influences on local cuisine, which combined perfectly with the indigenous spice knowledge. Earlier, it was made for special occasions and festivals, which in turn gives a joyful spirit of Malabar culinary traditions. On top, its semi-dry style makes it perfect for long journeys, as it keeps well when compared to curry-based dishes. Dry chicken chukka is thus a practical and delicious choice for travelers.

Malabar Chicken Chukka Variations

Restaurant style, which uses more oil and deeper frying techniques Spicy Version in which extra green chilies and black pepper are added. Coconut Version, in which there is the addition of fresh grated coconut in the final stage Mutton Chukka, which uses goat meat instead of chicken Fish Chukka, which uses kingfish or pomfret pieces Prawns Chukka is a variation with large prawns

Storing & Reheating Tips

  1. Leftover chicken chukka can be stored for 2 to 3 days in airtight containers in the refrigerator. For reheating, heat gently along with a splash of water in a pan over medium heat. Avoid using the microwave for reheating. It can be frozen for a month, but then there will be a slight textural change.

Common Mistakes to Avoid

  1. The fried onions should be crispy and browned, as it is essential for the curry's flavor.

  2. Never cook the chicken on high heat, as the spices will burn fast.

  3. Avoid adding water, as it is a dry preparation and will neutralize the original flavour.

Frequently Asked Questions

  1. How do I know when the spicy chicken chukka is perfectly cooked?

The chicken pieces should be soft, the oil should separate from the masala, and there should not be much liquid left.

Equipment Needed

Heavy-bottomed pan or kadai Deep frying pan for onions Mixing bowls for marination Food processor Slotted spoon for frying

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