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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
Marinate the Chicken
Prepare the Sukka Masala
Roast the Coconut
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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 397.65 calories per serving with 26.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Base and Chicken
Combine and Finish
Replace chicken with 400g of firm paneer, mushrooms, or boiled potatoes. Adjust cooking time accordingly; paneer and mushrooms will cook much faster.
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.
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.
To reduce the heat, use fewer Byadgi chilies and green chilies, and deseed them before use. For a spicier version, add more of both.
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.
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.
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.
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.
Yes, Chicken Sukka can be a healthy dish. It is high in protein, which is essential for muscle health. The spices used, like turmeric and black pepper, have anti-inflammatory properties. Using moderate amounts of ghee or coconut oil provides healthy fats. It is also naturally gluten-free.
Traditionally, bone-in, skin-on chicken pieces (like thighs and drumsticks) are preferred as they remain juicy and add more flavor to the dish. However, you can also use boneless chicken thighs or breast, but be sure to adjust the cooking time to avoid drying them out.
It is highly recommended to use fresh grated coconut for the authentic texture and nutty, moist flavor. Desiccated coconut is much drier and will result in a different, less authentic texture. If you must use it, soak it in a little warm water for 10 minutes before roasting.
Store leftover Chicken Sukka in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry.
Chicken Sukka pairs beautifully with traditional Mangalorean breads like Neer Dosa or Sannas. It also goes well with chapatis, parathas, or simple steamed rice and a side of dal.
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