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45 mins
Chicken Sukka Recipe

Chicken Sukka

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Mamtha Sunil Kumar

Recipe by  

Chicken Sukka is a creamy chicken recipe with delicious spices and flavours from South India. Chicken Sukka means "dry chicken" although it's anything but that! The clarified butter (ghee), fennel seeds and poppy seeds give an amazing taste and aroma to this dish. Also this is very simple to make, so it is a win-win situation. Just give it a try and I am sure you all will love this dish too. It can be eaten as a side dish with rice or roti.

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

Ingredients for Chicken Sukka

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
12
whole roasted dried red chillies
2 tablespoons
coriander seeds
½ teaspoon
fennel seeds
1 teaspoon
black peppercorns
1 tablespoon
poppy seeds
1 teaspoon
fenugreek seeds
½ teaspoon
turmeric powder
1 tablespoon
tamarind paste
1 medium
fresh coconut
1 teaspoon
cumin seeds
2 cloves
garlic
5 tablespoons
ghee (clarified butter)
1½ lb
chicken breasts
8
curry leaves
1 large
onion
 
salt

 

How to Cook Chicken Sukka

  1. First of all, make the masala paste. Heat 1 tablespoon of the clarified butter (ghee) in a pan and roast the coriander seeds, fennel seeds, black peppercorns, poppy seeds, fenugreek seeds, till aromatic. Allow to cool. Dry grind along with roasted red chillies, turmeric powder and tamarind paste. Set this masala paste aside for later use.
  2. Drain the 'milk' from the coconut then crack it open and coarsely grate the flesh. Peel and crush (mince) the garlic and mix this with the coconut and cumin seeds.
  3. Remove any skin from the chicken breasts and cut them into bite-size pieces then, in a large heavy bottomed pan, heat 2 tablespoons of ghee. Add the chicken along with the first masala paste, adding a little water and salt according to taste. Allow this to cook over a medium heat for about 10 minutes until the chicken is almost cooked. Mix in the coconut paste and continue to cook over a low heat for few more minutes or the till the chicken is completely cooked.
  4. While the chicken is cooking, peel and finely chop the onion. Heat the remaining 2 tablespoons of clarified butter in a pan, add the curry leaves and onion and fry gently until the onion turns golden brown (about 5 minutes). Stir this into the Chicken Sukka and serve hot with rice or Indian bread.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
Be sure to grate the coconut coarsely. If it is too fine it will turn "mushy"
 
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Reviews of Chicken Sukka

Rating 4 out of 5 - Many cooks will make this recipe again July 11 2014
The first time I made this recipe, I couldn't get hold of fenugreek seeds, so carried on without. A few weeks later, I found fenugreek seeds in an Asian food store so made chicken sukka again and the fenugreek, with its distinctive sweet smell, really made a difference. I looked it up and apparently it's also used as a medecine against diabetes - so wholesome as well. This is a great recipe with a dish of rice and really tasty without being overpoweringly strong. It won't be long before I do it again
(5 reviews)
 

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