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Chicken Sukka

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Servings 1
Calories 400–450
Best Season All Year
Ingredients
    For the Masala Powder
  • 1 teaspoon Coriander Seeds
  • 1/4 teaspoon Cumin Seeds
  • Fenugreek Seeds a pinch
  • 1/8 teaspoon Fennel Seeds
  • 4 Black Peppercorns
  • Cinnamon Stick a small piece
  • 1 Cloves
  • 2 Byadgi Chillies
  • 1 Dried Red Chillies
  • 2 Garlic Cloves
  • 1 teaspoon Refined Oil
  • 1 teaspoon Fresh Coconut, grated
    • For the Curry
  • 100 grams Chicken (curry cut, with bones
  • Turmeric Powder a pinch
  • 1 Onion (sliced)
  • 2 tablespoons Fresh Coconut, grated
  • 6 Curry Leaves
  • Salt to taste
  • 1 tablespoon Tamarind Juice
  • 1 tablespoon Oil
Instructions
    Prepare the Masala Powder
  1. 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.
  2. Roast the spices on medium heat until aromatic.
  3. Add 1 teaspoon grated coconut and roast until golden.
  4. Cool the mixture, then grind to a fine powder.
    5. Prepare the Chicken Sukka
  5. Marinate the chicken with a pinch of turmeric and salt for 10 minutes.
  6. In a pan, heat 1 tablespoon oil. Add curry leaves and sliced onions; sauté until onions are golden brown.
  7. Add the prepared masala powder and cook until the mixture is fragrant and oil separates.
  8. Add the marinated chicken pieces, salt, and cook on medium heat for 5–7 minutes, stirring occasionally to coat the chicken in the masala.
  9. 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.
    10. Serve
  10. 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.
Read it online: https://tastespread.com/recipe/chicken-sukka/