Chicken Sukka
A classic Mangalorean delight where tender chicken is coated in a fragrant, dry-roasted spice blend and toasted coconut. It's a semi-dry dish bursting with savory, tangy, and spicy flavors, perfect with flatbreads or rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with curd, turmeric powder, Kashmiri red chili powder, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover the bowl and let the chicken marinate for at least 25 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Sukka Masala
- b.Heat a small, dry pan over low-medium heat.
- c.Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, cloves, and the cinnamon stick.
- d.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
- e.Remove the spices from the pan and allow them to cool completely.
- f.Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
- 3
Step 3
- a.Roast the Coconut
- b.In the same pan, add the fresh grated coconut.
- c.Roast on low heat, stirring frequently, for about 5-7 minutes until it becomes aromatic, dry, and turns a uniform golden-brown color.
- d.Immediately transfer the roasted coconut to a separate plate to stop the cooking process. Set aside.
- 4
Step 4
- a.Cook the Base and Chicken
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
- d.Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
- e.Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring to brown all sides.
- f.Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir occasionally to prevent sticking.
- 5
Step 5
- a.Combine and Finish
- b.Once the chicken is tender and fully cooked, add the freshly ground sukka masala and the remaining 0.5 tsp of salt. Mix well to coat the chicken.
- c.In a small bowl, mix the tamarind paste with 2 tbsp of warm water to create a thin liquid. Pour this into the pan.
- d.Add the roasted coconut and stir everything together.
- e.Cook on medium heat for another 3-5 minutes, stirring continuously, until the masala and coconut cling to the chicken pieces and the dish is semi-dry.
- f.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic and juicy result, use bone-in, skin-on chicken pieces.
- 2Roasting the spices and coconut on low heat is the key to unlocking their deep, aromatic flavors without bitterness.
- 3You can make a larger batch of the sukka masala powder and store it in an airtight container for up to a month.
- 4Do not substitute fresh coconut with desiccated coconut, as it will alter the texture and authentic taste of the dish.
- 5The dish tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of firm paneer, mushrooms, or boiled potatoes. Adjust cooking time accordingly; paneer and mushrooms will cook much faster.
SeafoodSeafood
Use 500g of large prawns (shrimp) instead of chicken. Prawns cook very quickly, so add them after the onions are cooked and sauté for only 5-7 minutes before adding the masala and coconut.
MuttonMutton
For Mutton Sukka, use 500g of mutton pieces. Pressure cook the marinated mutton with a little water for 4-5 whistles until tender before proceeding with step 4.
Spice LevelSpice Level
To reduce the heat, use fewer Byadgi chilies and green chilies, and deseed them before use. For a spicier version, add more of both.
Why this is on our healthy list.
High in Protein
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Anti-inflammatory Spices
The recipe uses a blend of spices like turmeric, ginger, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Boosts Metabolism
The presence of chilies and black pepper provides capsaicin and piperine, compounds that can give a temporary boost to your metabolism and aid in digestion.
Frequently asked questions
One serving of Chicken Sukka (approximately 225g) contains around 350-420 calories, depending on the cut of chicken and amount of ghee used. This estimate includes protein from chicken and healthy fats from coconut and ghee.