South Indian · serves 2

Chicken Sukka

Mangalorean, dry, coconut-flecked. Made for eating with your hands.

45 min Some work Non-vegetarian

Ingredients

  • 700g chicken, small pieces
  • 1 cup grated coconut
  • 8 dried red chillies
  • 2 tbsp coriander seeds
  • 1 tsp cumin
  • 1 tsp fennel
  • 6 peppercorns
  • 3 onions
  • 8 garlic cloves
  • 1 tbsp tamarind pulp
  • 25 curry leaves
  • 4 tbsp coconut oil

Method

  1. Dry roast the whole spices, then grind coarsely with garlic and tamarind. Coarse, not smooth — sukka should have texture.
  2. Coconut oil, curry leaves, onions till golden.
  3. Chicken and the ground masala, salt. Fry hard 8 minutes.
  4. Cover and cook 20 minutes in its own juices — add no water.
  5. Uncover, add the grated coconut, and fry on medium until everything is dry and the coconut toasts.
  6. More curry leaves fried in coconut oil over the top. Neer dosa or rice.

Questions people ask about Chicken Sukka

How long does Chicken Sukka take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Sukka?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Sukka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Sukka vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Sukka?

Neer dosa or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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