Chicken Sukka With Coconut Recipe

About this recipe

Chicken Sukka is a traditional Karnataka-style dry chicken curry cooked with aromatic spices and grated coconut, perfect for a hearty gluten-free dinner.

Ingredients

• 20G Curry Leaves
• Pcs Chings Masala Chicken Chilli
• - Grated Coconut
• 250g Ginger
• 250g Green Chilli
• 250g Coriander
• 100 g Coriander Powder
• 20 g Turmeric Powder
• - Mustard Seeds
• - Coconut Oil
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Wash the chicken thoroughly under running water and pat dry with a kitchen towel. Set it aside. Grind the ginger, garlic, and green chilies into a coarse paste using a mortar and pestle.
2. Step 2: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil starts to shimmer. Add mustard seeds and let them splutter for about 30 seconds, then toss in curry leaves and sauté for another 30 seconds.
3. Step 3: Add finely chopped onions to the pan and sauté for 5 minutes until they turn golden brown. Then, add the ginger-garlic-chili paste and cook for 2 minutes until fragrant. Stir in chopped tomatoes and cook for another 7 minutes until the mixture softens and forms a base.
4. Step 4: Add turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well and cook for 1 minute to toast the spices. Add the chicken pieces and stir to coat them evenly with the spice mixture.
5. Step 5: Pour 100 ml of water into the pan, cover it with a lid, and let the chicken cook for 15 minutes on medium heat, stirring occasionally to prevent sticking. Once the chicken is cooked through, add grated coconut and sauté for 5 more minutes to combine.
6. Step 6: Turn off the heat and garnish the dish with freshly chopped coriander leaves. Allow the dish to rest for 2 minutes before serving to let the flavors meld.