Chicken Sukka

A dry Mangalorean chicken dish coated in a roasted chilli and coconut masala with curry leaves.

TIME BREAKDOWN
Prep: 20 min
Cook: 35 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g boneless chicken thighs, cut into 4cm pieces
  • 5 dried Kashmiri red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp ground turmeric
  • 3 tbsp coconut oil
  • 1 large onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 10 fresh curry leaves
  • 4 tbsp unsweetened desiccated coconut
  • 1 tsp salt
  • 100ml water
  • 1 tbsp lemon juice

Method

  1. Dry-roast the dried chillies, coriander, cumin, fennel, peppercorns and fenugreek in a pan over a medium heat for 2 minutes until fragrant. Cool, add the turmeric and grind to a fine powder.

  2. Toast the coconut in a dry pan over a low heat for 2 minutes until pale golden. Set aside.

  3. Heat the coconut oil in a wide pan over a medium heat. Cook the onion for 8 minutes until golden, adding the garlic and curry leaves for the last 2 minutes.

  4. Add the chicken and salt and fry for 6 minutes until the pieces are sealed. Stir in the ground masala and cook for 1 minute.

  5. Add the water, cover and cook on a low heat for 12 minutes. Uncover, add the toasted coconut and cook for 5 to 8 minutes, stirring, until the sauce has dried and clings to the chicken.

  6. Stir in the lemon juice and serve with rice, dal or chapatis.