Chicken Sukka Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add the marinated chicken pieces and cook until they are tender and well-cooked.
• STEP 6.In a separate pan, dry roast grated coconut until it turns golden brown.
• STEP 7.Add the roasted coconut to the chicken and mix well. Cook for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Dry roasting the coconut adds a nutty flavor to the dish. Be careful not to burn it.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer taste, you can also add a tablespoon of ghee while cooking the chicken.

Storage and Serving

• Leftover Chicken Sukka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Chicken Sukka as a side dish with steamed rice, biryani, or roti for a delicious meal.