Bored Of Chicken Curry? Try This Sukka Recipe From Mangalore
Image Credit: Instagram/vishwas_shivakumar

Mangalorean Chicken Sukka is a delectable and aromatic delicacy hailing from the coastal terrain of Mangalore in the southern state of Karnataka, India. This dish features succulent chicken that has been expertly seasoned with a fragrant blend of spices and paired with the rich, creamy flavour of coconut. A mouthwatering, aromatic meal that is sure to satisfy. In the Tulu language, "sukka" translates to "dry," which aptly describes this dish's absence of any accompanying sauce or gravy. 

Chicken sukka from Mangalore is revered all throughout India for its powerful flavour and well-balanced spices. Flavours of nuttiness from coconut are combined with the spiciness and tanginess of the spices to make a delicious and novel dish. With rice, roti, or neer dosa (a thin rice pancake), it makes a great accompaniment. 

Here’s a recipe to make at home 


1 kg Chicken (Curry Cut) 

4 tbsp Ghee 

1 cup Onion (Finely Chopped) 

5-6 Cloves Garlic (Crushed) 

Salt to taste 

1 tsp Turmeric Powder 

2 tbsp Tamarind Paste 

For Dry Roasting 

1 tsp Cumin Seeds 

1 and ½ cup Fresh Coconut (Grated) 

10-12 cloves Garlic 

For Ghee Roasting 

2 tbsp Ghee 

3 tbsp Coriander Seeds 

1 tsp Poppy Seeds 

¼ tsp Fenugreek Seeds 

1 inch Cinnamon 

1 tsp Black Peppercorn 

3-4 Cloves 

20-25 Bydegi Red Chilli 

10-12 Guntur Red Chilli 

For Tempering 

2 tbsp Ghee 

¼ cup Onion (Thinly Sliced) 

Method: Put all of the Dry Roasting ingredients into a pan and dry roast them until they start to turn brown. Take out on a platter and let cool. Melt some ghee in a pan so you may make ghee roast. All the ingredients specified in the ghee roasting section should be roasted until they are browned and fragrant. To cool, put the ingredients on a plate. Put the roasted dry ingredients in a blender and process until you get a powder. Do not add any liquid. Put the ingredients in a separate bowl. Put all the ghee roasting ingredients in a blender and process until you get a homogeneous paste. While grinding, add a tiny bit of water. Put the blend aside for a while. In a kadai or large pan, melt 4 tablespoons of ghee over medium heat. When the ghee is ready, add the onion and garlic and cook, stirring frequently, until the onion is transparent. Fry the chicken for 3 to 4 minutes on high heat. Cover and simmer the chicken for another 15-20 minutes, or until almost done, adding a cup of water and a pinch of salt before adding the ghee roasted masala paste. Incorporate chicken and cook for another 3–4 minutes over high heat. Cover and simmer the chicken for another 15 to 20 minutes with the ghee roasted masala mixture, water, and salt. Cook for an additional 10 to 12 minutes, or until the chicken is done and the masala is dry, after which you can add the dry roasted masala powder. Cook for three to four minutes after adding the tamarind and turmeric powder. Fry the diced onion until it is brown. The chicken is ready; pour the seasoning over it. Serve hot and enjoy.