Karnataka x Korea
Chicken sukka dakgalbi
Mangalore sukka and Chuncheon dakgalbi, one big pan. Bring the whole table.
60 minTime
41 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original582kcalsame
41 gproteinsame
9 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the chicken with gochujang, soy, ginger garlic paste, honey and turmeric 20 minutes.
- 2Dry roast the coconut on low heat 5 minutes until golden. Roast the chillies, coriander, cumin, pepper and fenugreek 2 minutes. Pulse together to a coarse crumb with tamarind.
- 3Heat the coconut oil in a wide pan on medium high heat. Fry curry leaves, then add the chicken and cook 6 minutes, stirring, until browned.
- 4Add the sweet potato, onion and cabbage with 1/4 cup water. Cover and cook 7 minutes on medium heat until sweet potato is tender and the chicken has no pink inside.
- 5Add the rice cakes and sukka masala. Stir fry uncovered on medium high heat for 4 minutes until everything is coated and almost dry.
- 6Add the spring onion, toss once and finish with sesame. Serve straight from the pan.
Serve it like this
Bring the pan to the table and arrange it with the chicken heaped in the middle, rice cakes and sweet potato around it, and spring onion and curry leaves scattered over.
