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Tender chicken pieces cooked in a fragrant, dry masala of roasted coconut and traditional Maharashtrian spices. A rustic and flavorful dish that pairs perfectly with bhakri or chapati.
For 4 servings
Marinate the Chicken
Prepare the Sukka Masala
Sauté Aromatics and Chicken
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Tender chicken pieces cooked in a fragrant, dry masala of roasted coconut and traditional Maharashtrian spices. A rustic and flavorful dish that pairs perfectly with bhakri or chapati.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 427.82 calories per serving with 32.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook with Masala and Simmer
Garnish and Serve
Replace the chicken with 400g of firm paneer (cubed) or 500g of mushrooms (halved or quartered). Add the paneer or mushrooms in the last 10 minutes of cooking to prevent them from overcooking.
To make a semi-dry gravy, add 1 cup of warm water instead of 0.5 cup in step 4. You can also add 0.25 cup of coconut milk at the end for a creamier texture.
This recipe works wonderfully with mutton (goat meat) as well. For Mutton Sukka, pressure cook the marinated mutton for 4-5 whistles before adding it to the pan in step 3.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like black pepper, cloves, and chilies contains compounds that can help boost metabolism and aid in digestion.
Turmeric, a key spice in the marinade, contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
The use of dried coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
One serving of Kombdi Sukka contains approximately 350-420 calories, depending on the cut of chicken and the amount of oil used. This estimate is for a serving size of about 195 grams.
Kombdi Sukka can be a healthy dish as it is rich in protein from chicken and contains beneficial spices like turmeric and black pepper. The use of coconut provides healthy fats. To make it healthier, use lean chicken cuts and control the amount of oil.
'Sukka' means 'dry' in Marathi. Unlike typical gravies, Kombdi Sukka is a dry preparation where the masala, made with roasted coconut and spices, thickly coats the chicken pieces, resulting in a concentrated and intense flavor.
Yes, you can use boneless chicken breast or thigh. Cut it into bite-sized pieces and reduce the simmering time in step 4 to about 10-12 minutes, as boneless chicken cooks faster.
Store leftover Kombdi Sukka in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat in a pan over low heat, adding a splash of water if needed.
'Kopra' is dried coconut flesh. It has a lower moisture content and a more intense, nutty flavor when roasted, which is crucial for this recipe. While you can use fresh grated coconut, you'll need to roast it for a longer time on low heat to dry it out and achieve the golden-brown color.