Here's how you can prepare Chicken Sukka, Mangalore style:

 Chicken Sukka is a delicious and flavorful dish hailing from the coastal region of Mangalore in Karnataka, India. It is known for its rich coconut-based gravy and aromatic spices. Here's how you can prepare Chicken Sukka, Mangalore style:

##Ingredients:

- 500 grams of chicken, cleaned and cut into pieces

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chillies, slit

- 1-inch piece of ginger, finely chopped

- 4-5 garlic cloves, minced

- 1 sprig of curry leaves

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 tablespoon red chili powder (adjust according to your spice preference)

- 1 tablespoon coriander powder

- 1/2 cup grated coconut

- 2 tablespoons vegetable oil

- Salt to taste

-Fresh coriander leaves for garnish

###Instructions:

1. **Marinate the Chicken:**

    - In a bowl, marinate the chicken pieces with turmeric powder, red chili powder, and salt. Let it sit for about 30 minutes to absorb the flavors.

2. **Prepare the Spice Paste:**

    - In a small blender or food processor, grind the grated coconut to a fine paste. Set aside.

3. **Cooking the Chicken:**

    - Heat oil in a large pan or kadhai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

    - Add chopped onions and sauté until they turn golden brown.

    - Add slit green chilies, chopped ginger, and minced garlic. Sauté for a couple of minutes until the raw smell disappears.

    - Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.

    - Now, add the marinated chicken pieces and curry leaves. Mix well to coat the chicken with the masala.

    - Cover the pan and let the chicken cook on low to medium heat for about 15-20 minutes, stirring occasionally. Add a little water if needed to prevent the masala from sticking to the bottom of the pan.

4. **Add the Coconut Paste:**

    - Once the chicken is cooked and tender, add the ground coconut paste to the pan. Mix well to combine.

    - Cook for another 5-7 minutes until the flavors meld together, and the gravy thickens to your desired consistency.

5. **Garnish and Serve:**

    - Once the chicken sukka is ready, garnish it with fresh coriander leaves.

    - Serve hot with steamed rice, neer dosa (rice crepes), or chapatis.

Enjoy the tantalizing flavors of Chicken Sukka, Mangalore style, a delightful dish that's perfect for any occasion or mealtime. Adjust the spice levels according to your taste preferences, and feel free to experiment with additional ingredients to make it your own signature dish!

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