Chicken Sukka
Chicken Sukka is a flavor packed coastal delight. f you love bold spices, rich coconut flavors, and dry-style curries that cling beautifully to every bite, Chicken Sukka is a dish you need in your kitchen.
Ingredients
- 3 Lb Boneless skinless chicken thigh
- 1 tablespoon Garlic and ginger paste
- 1 Red onion (thinly sliced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- Few fresh curry leaves
- 2 tablespoon Coconut Oil
for the spice mix
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon black peppercorn
- 3 cloves
- 1 cinnamon bark
- 3 kashmiri dry red chili
- ¼ cup freshly grated/ frozen coconut
Instructions
- Marinate the chicken pieces with ½ tablespoon of salt and lemon juice for few hours or overnight!
- Place a pan at medium heat and add all the whole spices that are mentioned under the ingredients list for spice mix. Dry roast for few minutes and don't leave unattended as it can get burnt very quickly. At the end add the coconut and sauté for 30 seconds. Let it cool a little and then place everything in a spice grinder and grind everything to a coarse texture. Leave it aside to be used later.
- Place the same pan at medium heat. Pour 2 tablespoons coconut oil and once the oil heats up, add the ginger and garlic paste along with sliced onion. Sauté for 1 minute and then add the marinated chicken along with the spice powder that was prepared earlier. Stir it around to mix everything.
- Add turmeric powder and chili powder and stir it around. Cover and cook for 15 minutes.
- Remove the lid and toss everything. The chicken should be cooked by now but depending on how big the pieces were, it might take more time.
- Once the chicken is cooked through, check for salt and add any, if needed. At the end add the fresh curry leaves and cook for another 2 minutes
- Serve chicken sukka warm with your choice or bread or rice.
Nutrition
Serving: 1Serves 4