Recipe details
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Coastal Chicken Sukka with Coconut
50min
4 servings
Cook this dish
This Coastal Chicken Sukka is a flavorful South Indian dish from the Mangalore and Kerala regions featuring tender chicken cooked with freshly ground coconut and aromatic spices. The semi-dry preparation allows the rich spices and coconut to coat each piece of chicken, creating an intensely flavorful dish with a perfect balance of heat and depth. This simplified version maintains the authentic taste while streamlining the ingredients. Perfect served with rice or flatbreads, this chicken sukka delivers the vibrant, aromatic experience of coastal South Indian cuisine in every bite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the chicken
Cut chicken into small pieces. Wash and pat dry. Set aside.
Prepare the coconut
If using fresh coconut, grate it. If using dried coconut, soak in warm water for 10 minutes, then drain.
Prepare the aromatics
Peel and finely chop the onion. Peel and mince the garlic. Peel and grate the ginger.
Prepare the tomato
Wash and finely chop the tomato.
Make the coconut paste
In a blender, grind the coconut with 1/4 cup water to make a smooth paste. Set aside.
Heat the oil
Heat oil in a deep pan or kadai over medium heat.
Sauté the aromatics
Add chopped onion to the hot oil. Sauté until golden brown, about 5-7 minutes. Add minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
Add spices
Add all the spices and salt. Stir well and cook for 1 minute until fragrant.
Add tomato
Add chopped tomato. Cook until tomatoes soften and oil begins to separate, about 3-4 minutes.
Add chicken
Add chicken pieces to the pan. Mix well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
Add coconut paste
Pour in the coconut paste. Mix thoroughly. Cover and cook on medium-low heat for 15 minutes, stirring occasionally.
Add curry powder
Add curry powder to the chicken. Stir well.
Finish cooking
Remove lid and cook for another 5-7 minutes until the gravy thickens and coats the chicken pieces. The dish should be semi-dry with a thick coating of spiced coconut mixture.
Garnish and serve
Turn off heat. Garnish with chopped cilantro. Serve hot with rice, naan, or parotta.
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