indianMediumnon vegetariangluten freedairy freelow carb

Chicken Sukka

Name: Chicken Sukka
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g chicken (bone-in, cut into medium pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.75 cup coconut (fresh, grated); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs dried red chili; 1 tsp fennel seeds; 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 1 tbsp tamarind paste; 2 tbsp oil; 10 pcs curry leaves; 0.5 cup water (for grinding masala and cooking); 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(98)

TASTE SCORE

9/10

A coastal chicken dish with bold spices, toasted coconut, and a dry masala that clings to every piece. It cooks down slowly until rich, fragrant, and perfect with neer dosa, roti, or simple rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

445 cal

SERVINGS

METHOD · 8 STEPS

roast · ~6 min
Roast the spices and coconut.
1.Heat a dry pan over low-medium heat.
2.Add coriander seeds, cumin seeds, black peppercorns, dried red chili, fennel seeds, cloves, and cinnamon.
3.Roast until fragrant and lightly darkened, about 2 minutes.
4.Add grated coconut and roast until lightly golden, 3 to 4 minutes.
TIPKeep the heat moderate so the coconut turns golden without burning.
mix · ~4 min
Grind the masala.
1.Cool the roasted mixture slightly.
2.Add it to a grinder with ginger, garlic, tamarind paste, turmeric powder, and 0.25 cup water.
3.Grind to a thick, slightly coarse masala.
saute · ~12 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and sliced onion.
3.Cook until the onion turns soft and light golden, 6 to 7 minutes.
4.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
saute · ~4 min
Coat the chicken with masala.
1.Add the ground masala to the pan and cook for 2 minutes.
2.Add chicken and salt.
3.Mix well so every piece is coated with the masala.
simmer · ~20 min
Cook until the chicken is tender.
1.Add the remaining 0.25 cup water and mix.
2.Cover and cook on low heat until the chicken is tender, 18 to 20 minutes.
3.Open the lid and stir once or twice during cooking so the masala does not catch at the bottom.
TIPChicken releases moisture as it cooks, so add only a little water to keep the dish dry.
saute · ~5 min
Cook it down to a dry finish.
Remove the lid and cook for 4 to 5 minutes, stirring often, until the masala thickens and clings to the chicken with very little moisture left in the pan.
garnish
Finish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark brown coconut will make the sukka taste bitter.
2
Grind the masala slightly coarse rather than silky smooth so it clings better to the chicken.
3
Use a wide pan for the final drying step so excess moisture evaporates quickly without overcooking the chicken.
4
Bone-in chicken gives the masala more depth and stays juicier during the covered simmer.
5
Stir especially after uncovering, because the coconut masala can catch on the bottom as it dries.
6
Let the sukka rest 5 minutes before serving so the masala settles and grips the chicken pieces.
7
This dish tastes even better after a few hours, once the tamarind and roasted spice flavors meld.