Back arrow Recipe details
search icon
Dinner
share icon Share

Coastal Chicken Sukka with Coconut

time icon

50min

servings icon

4 servings

0

0 Reviews
cook this dish 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

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare the chicken

Cut chicken into small pieces. Wash and pat dry. Set aside.

2
Prepare the coconut

If using fresh coconut, grate it. If using dried coconut, soak in warm water for 10 minutes, then drain.

3
Prepare the aromatics

Peel and finely chop the onion. Peel and mince the garlic. Peel and grate the ginger.

4
Prepare the tomato

Wash and finely chop the tomato.

5
Make the coconut paste

In a blender, grind the coconut with 1/4 cup water to make a smooth paste. Set aside.

6
Heat the oil

Heat oil in a deep pan or kadai over medium heat.

7
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.

8
Add spices

Add all the spices and salt. Stir well and cook for 1 minute until fragrant.

9
Add tomato

Add chopped tomato. Cook until tomatoes soften and oil begins to separate, about 3-4 minutes.

10
Add chicken

Add chicken pieces to the pan. Mix well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.

11
Add coconut paste

Pour in the coconut paste. Mix thoroughly. Cover and cook on medium-low heat for 15 minutes, stirring occasionally.

12
Add curry powder

Add curry powder to the chicken. Stir well.

13
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.

14
Garnish and serve

Turn off heat. Garnish with chopped cilantro. Serve hot with rice, naan, or parotta.

Ratings
0
Comments (0)
Recipe image