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.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
399cal
26gprotein
18gcarbs
26g
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
2 tbsp Curd (Plain, full-fat)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Dive into Chicken Sukka! This protein-packed, perfectly spiced dish is a soul-satisfying explosion of flavor.
This udupi and mangalorean dish is perfect for snack. With 398.71 calories and 26.47g of protein per serving, it's a low-calorie option for your meal plan.
fat
Black Peppercorns
5 pcs Byadgi Chilies (Dried red chilies)
4 pcs Cloves
1 inch Cinnamon Stick
0.75 cup Fresh Grated Coconut (Do not use desiccated)
3 tbsp Ghee (Can substitute with coconut oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (About 1 sprig)
1 tsp Tamarind Paste
2 tbsp Warm Water (For dissolving tamarind paste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, turmeric powder, Kashmiri red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
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
Prepare the Sukka Masala
Heat a small, dry pan over low-medium heat.
Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, cloves, and the cinnamon stick.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
3
Roast the Coconut
In the same pan, add the fresh grated coconut.
Roast on low heat, stirring frequently, for about 5-7 minutes until it becomes aromatic, dry, and turns a uniform golden-brown color.
Immediately transfer the roasted coconut to a separate plate to stop the cooking process. Set aside.
4
Cook the Base and Chicken
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
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.
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
Combine and Finish
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.
In a small bowl, mix the tamarind paste with 2 tbsp of warm water to create a thin liquid. Pour this into the pan.
Add the roasted coconut and stir everything together.
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.
Garnish with freshly chopped coriander leaves and serve hot.
