By Aditi Saraswat
March 9, 2026
Chicken sukka is a coastal-style dry chicken dish that is prepared by mixing roasted spices and keeping coconut as the base. This recipe is perfect to pair with neer dosa or chapati, and delivers bold fragrances and a spicy kick in every bite.
500 g chicken, cut into medium pieces 2 tbsp coconut oil 1 large onion, finely chopped 1 medium tomato, chopped 1 tbsp ginger-garlic paste ½ cup fresh grated coconut 1 tsp turmeric powder 1½ tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala 8–10 curry leaves 1 tbsp chopped coriander leaves Salt to taste 2 tbsp water
In a deep pan, heat coconut oil on medium flame and add 8 to 10 curry leaves. Let the leaves splutter, then add chopped onions to it and saute.
Add ginger-garlic paste and cook for a short time. Add the chopped tomato and cook until it turns soft and a bit pulpy, making a rich masala base.
Add the chicken pieces, turmeric, red chilli powder, coriander powder, and salt to this base. Mix well so that the chicken pieces get evenly coated with the bases.
Cover the pan with a lid and cook on medium heat for about 10–12 minutes. Add a little water if required.
Remove the lid and add the grated coconut and garam masala from the top. Stir constantly and cook until the mixture becomes dry and coats the chicken pieces well.
Lastly, garnish with chopped coriander leaves and cook for another minute and serve hot chicken sukka with neer dosa, chapati, or steamed rice.