Chicken Sukka is a beloved Mangalorean delicacy that represents the rich culinary heritage of coastal Karnataka. This dry-style chicken preparation is known for its bold, fiery flavors and complex spice blend that combines local Byadagi chilies, fresh coconut, and a unique mix of whole and ground spices.
Traditionally prepared in Konkani and Tulu households, this dish reflects the region’s love for robust, intensely flavored non-vegetarian recipes. The slow-cooking technique allows the chicken to absorb the intricate spice marinade while developing a slightly crispy exterior.
Ingredients
- 1 kg chicken, cut into medium pieces
- 1 cup freshly grated coconut
- 4-5 Byadagi red chilies
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 6-8 garlic cloves
- 1 inch ginger piece
- 2 medium onions, finely chopped
- 2 sprigs curry leaves
- 3 tablespoons coconut oil
- Salt to taste
- 1 teaspoon turmeric powder
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Dry roast coriander seeds, cumin seeds, and Byadagi chilies in a hot pan until fragrant, about 2-3 minutes. Allow to cool and grind into a fine powder.
- Marinate chicken pieces with turmeric, salt, ground spice mix, ginger-garlic paste, and half the grated coconut. Let it rest for 30 minutes.
- Heat coconut oil in a heavy-bottomed pan. Add curry leaves and chopped onions, sauté until golden brown.
- Add marinated chicken and cook on medium-high heat, stirring occasionally to prevent sticking.
- Cover and cook for 15-20 minutes, allowing chicken to release its own moisture.
- Uncover and continue cooking until chicken turns slightly crispy and moisture evaporates.
- Add remaining fresh coconut and stir for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or neer dosa.
Chef Tips
- Use freshly grated coconut for authentic flavor
- Can store in refrigerator for 2-3 days in an airtight container
- Best served immediately while still warm and crispy
- Avoid adding water during cooking to maintain dry texture
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