There are some meat dishes that need hours of marinating, followed by long hours of slow cooking for the flavors to enhance. Then, there are dishes like this Mangalorean chicken stir-fried dish called Chicken Sukka. It has a boatload of flavors and comes together in less than an hour. Chicken Sukka is spicy, it’s aromatic and uplifts your tastebuds instantly.
I am all about marinating chicken overnight with the spices. For me, it is a very important step to juicy flavorful chicken curry. This dish doesn’t need that preparation at all but I still let the chicken marinate in salt and lemon juice for just 15 minutes while I prepare the spice mixture.
The Spice Mixture for the Chicken Sukka
This is the key to this dish. This dish has a lot of earthy spices and all these together create a beautiful balance. It’s not a hot curry where you will start sweating after a couple of bites. It has a warm rich aroma that hits the right note in your taste buds. If you have a high tolerance for heat, add spicier dry red chili. I used only Kashmiri dry red chili as it’s very mild and gives a gorgeous red color.
black mustard seeds
kashmiri dry red chili
cup freshly grated/ frozen coconut
A couple key notes on the Chicken Sukka
Use small bite-size chicken pieces, with bone or without bone, as they will cook faster. Also, make sure you discard the skin.
If you were to make the dish for a much bigger crowd, it would be a good idea to marinate the chicken with the spice mix and leave it overnight. This will fasten the cooking process on the next day.
I am no expert on this delicious Chicken Sukka and I am sure there are various different ways that you can make it. However, if you try this version, please do let me know how you liked it. You can tag me @playfulcooking in any of the social media platforms.
for the spice mix