Chicken Sukka

🛒 Ingredients

• Boneless Chicken Thighs 750 g · 1237 kcal
• Onions 300 g · 120 kcal
• Tomatoes 300 g · 54 kcal
• Ginger-Garlic Paste 30 g · 24 kcal
• Coconut Oil 45 g · 398 kcal
• Dry Red Chilies 10 g · 25 kcal
• Coriander Seeds 15 g · 45 kcal
• Cumin Seeds 3 g · 11 kcal
• Fennel Seeds 1 g · 5 kcal
• Black Peppercorns 3 g · 8 kcal
• Cloves 1 g · 3 kcal
• Cinnamon Stick 2 g · 5 kcal
• Cardamom Pods 1 g · 3 kcal
• Turmeric Powder 3 g · 10 kcal
• Grated Coconut 50 g · 330 kcal
• Tamarind Pulp 15 g · 36 kcal
• Green Chilies 15 g · 6 kcal
• Curry Leaves 5 g · 5 kcal

👨‍🍳 Instructions

1. Wash and cut chicken into medium-sized pieces. Marinate with a pinch of turmeric powder and salt for at least 30 minutes.
2. For the Sukka Masala: Dry roast the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, and cardamom pods in a pan over low heat until fragrant.
3. Let the roasted spices cool, then grind them into a fine powder along with the remaining turmeric powder. Optionally, toast grated coconut in the same pan until light golden, then grind it separately or with a little water to a fine paste.
4. Heat coconut oil in a large pan or pot. Add chopped onions and sauté until translucent and light golden brown.
5. Add ginger-garlic paste, green chilies, and curry leaves. Sauté for another 2-3 minutes until the raw aroma disappears.
6. Add chopped tomatoes and cook, stirring occasionally, until they soften and the oil starts to separate from the mixture (about 5-7 minutes).
7. Add the marinated chicken pieces to the pan and mix well with the masala. Cook on medium heat for 10-15 minutes, stirring occasionally, until the chicken changes color and is partially cooked.
8. Stir in the prepared Sukka Masala powder and tamarind pulp. Cook for another 15-20 minutes on low heat, covering partially, until the chicken is tender and the mixture is dry with minimal gravy.
9. Finally, stir in the ground grated coconut (if prepared separately) and cook for 2-3 minutes more. Taste and adjust salt if necessary.
10. Serve hot Chicken Sukka with neer dosa, chapati, rice, or appam.