Chicken Sukka is a flavorful, semi-dry South Indian dish known for its aromatic, freshly ground spices and rich coconut texture. This dish is typically prepared with bone-in chicken pieces for extra flavor and is a perfect accompaniment to steamed rice or roti.
Chicken Sukka
Ingredients
For the Masala Powder
For the Curry
Instructions
Prepare the Masala Powder
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In a pan, heat 1 teaspoon oil and add coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, black peppercorns, cinnamon, cloves, Byadgi and dried red chilies, and garlic cloves.
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Roast the spices on medium heat until aromatic.
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Add 1 teaspoon grated coconut and roast until golden.
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Cool the mixture, then grind to a fine powder.
Prepare the Chicken Sukka
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Marinate the chicken with a pinch of turmeric and salt for 10 minutes.
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In a pan, heat 1 tablespoon oil. Add curry leaves and sliced onions; sauté until onions are golden brown.
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Add the prepared masala powder and cook until the mixture is fragrant and oil separates.
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Add the marinated chicken pieces, salt, and cook on medium heat for 5–7 minutes, stirring occasionally to coat the chicken in the masala.
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Add grated coconut and tamarind juice, mix well, and cook covered for another 15 minutes until the chicken is tender and coated in a thick masala.
Serve
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Garnish with a sprinkle of freshly grated coconut, if desired, and serve hot.
Note
- Adjust the number of chilies to control spice level.
- Cooking the spices thoroughly brings out the authentic flavor; avoid burning by roasting on medium heat.
- For a more traditional flavor, use coconut oil instead of refined oil.
- Use bone-in chicken pieces for enhanced taste, but boneless can also be used.