Chicken Sukka is a beloved Mangalorean delicacy that represents the vibrant culinary heritage of Karnataka’s coastal region. This dry, intensely spiced chicken preparation showcases the complex flavor profiles of Mangalorean cuisine, blending freshly ground spices with tender chicken and grated coconut. The dish originates from the Bunt community and is traditionally served as a hearty main course with rice or neer dosa.
Ingredients
- 1 kg chicken, cut into medium pieces
- 1 cup fresh grated coconut
- 4 large onions, finely chopped
- 6-8 green chilies, chopped
- 2 tablespoons ginger-garlic paste
- 3 tablespoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons curry leaves
Instructions
- Marinate chicken pieces with ginger-garlic paste, turmeric, salt, and red chili powder for 30 minutes to enhance flavor penetration and tenderness.
- Heat oil in a heavy-bottomed pan and sauté chopped onions until golden brown, releasing their natural sweetness.
- Add marinated chicken and cook on high heat for 5-7 minutes, stirring continuously to seal in the juices.
- Reduce heat and cover the pan, allowing chicken to cook in its own moisture for 10-12 minutes.
- Add fresh grated coconut, green chilies, and curry leaves, continuing to cook until chicken is completely dry and coated with spices.
- Stir frequently to prevent burning and ensure even cooking and spice distribution.
- Once chicken is golden and dry, garnish with fresh coriander leaves.
- Serve hot with steamed rice or traditional neer dosa.
Chef Tips
- Use fresh, bone-in chicken for more flavor
- Can store in refrigerator for 2-3 days in airtight container
- Best served immediately while spices are fresh and crisp
- Avoid overcooking to maintain chicken’s tenderness
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