Chicken Sukka Recipe

Chicken Sukka is a popular South Indian dry chicken dish that is bursting with flavors. It is made by marinating chicken pieces in a blend of aromatic spices and then cooking them with onions, tomatoes, and coconut. The dish is known for its rich and spicy taste, with a perfect balance of tanginess and heat. Chicken Sukka is typically served as a side dish with rice or roti, and it is a favorite among meat lovers for its delicious and satisfying flavors.

3.7
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Non Vegdiet
15minstotal
15m.total
Chicken Sukka
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Ingredients for Chicken Sukka Recipe

  • 250 gram Chicken, Cut Into Pieces
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 5.50 Leaves
  • 1 Onions, Finely Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 Tomatoes, Finely Chopped
  • 0.13 cup Grated Coconut
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
629
calories per serving
40 g Fat52 g Protein15 g Carbs15 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    52g
  • Carbs
    15g
  • Fiber
    15g

MacroNutrients

  • Carbs
    15g
  • Protein
    52g
  • Fiber
    15g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    305mg
  • Iron
    9mg
  • Vitamin A
    2288mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    66mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    223mg
  • Manganese
    7mg
  • Phosphorus
    610mg
  • Selenium
    52mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp