Meal Prep · South Indian
Chicken Sukka
A fiery and aromatic dry chicken preparation from the coastal regions of Karnataka, India.
Ingredients
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Step-by-step- In a bowl, marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, ginger-garlic paste, and salt. Mix well and let it rest for at least 15 minutes (or up to 1 hour in the refrigerator).
- Heat oil in a large heavy-bottomed pan or kadai over medium heat. Add the curry leaves and green chilies (if using) and sauté for a few seconds until fragrant.
- Add the finely chopped onions to the pan and cook until they turn golden brown, stirring frequently to prevent burning.
- Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture, forming a thick masala.
- Add the marinated chicken to the pan. Increase the heat to medium-high and cook, stirring frequently, until the chicken changes color and is lightly seared on all sides.
- Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for about 15-20 minutes, or until it is tender. Stir occasionally to ensure even cooking and prevent sticking. Add a splash of water if the mixture becomes too dry.
- Once the chicken is tender, stir in the grated fresh coconut. Cook uncovered for another 5-7 minutes on medium heat, allowing the flavors to meld and the dish to dry out further to a ‘sukka’ consistency.
- Taste and adjust salt if necessary. Garnish generously with fresh chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Sukka in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 2 months
Transfer cooled Sukka to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, reheat over medium heat with a splash of water, stirring frequently until warmed through. For microwave, heat in intervals, stirring between each, until piping hot.
Chef’s Corner
- For an authentic flavor, try to use freshly grated coconut. You can lightly dry roast it before adding for a deeper, nuttier taste.
- Adjust the spice level by varying the amount of red chili powder and green chilies. For a milder version, remove the seeds from the green chilies.
- Marinating the chicken for a longer period (up to 4 hours or overnight in the fridge) significantly enhances its tenderness and allows the spices to penetrate deeper.
