Meal Prep · Indian
Chicken Sukka
A dry, spiced chicken preparation from the coastal regions of India, bursting with authentic flavors.
Ingredients
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Step-by-step- Marinate the chicken with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, and salt. Set aside for at least 15 minutes.
- Heat oil or ghee in a heavy-bottomed pan or kadai. Add dried red chilies (if using) and half of the curry leaves; sauté for a few seconds.
- Add the finely sliced onions and sauté until golden brown and caramelized, about 10-12 minutes.
- Add the remaining ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Stir in the chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
- Add the remaining turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
- Add the marinated chicken to the pan. Mix well, ensuring the chicken is coated with the masala. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken changes color.
- Reduce heat to low, cover the pan, and let the chicken cook in its own juices for about 15-20 minutes, or until nearly tender. Stir occasionally to prevent sticking.
- Once the chicken is almost cooked, add the grated fresh coconut, garam masala, black pepper powder, and the remaining curry leaves. Mix thoroughly.
- Increase the heat to medium and cook uncovered for another 5-10 minutes, stirring frequently, until the dish is dry and the spices cling to the chicken. Adjust salt if needed.
- Garnish with fresh chopped coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 40 g |
| Fat | 18 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Sukka in an airtight container in the refrigerator. Ensure it’s fully cooled before sealing to prevent condensation.
Freezer Up to 3 months
Portion cooled Chicken Sukka into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if it seems too dry, until piping hot. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For best flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
- Caramelizing the onions properly is key to the deep flavor of Sukka. Don’t rush this step.
- Adjust the amount of green chilies and red chili powder to suit your preferred spice level.
- Using bone-in chicken adds more flavor to the dish, but boneless works well for quicker cooking and easier eating.
- Freshly grated coconut makes a big difference compared to desiccated coconut. If using desiccated, soak it in a little warm water first.
