Chicken Sukka Recipe Kit Recipe

About this recipe

Craving a flavorful and aromatic chicken dish? Our Chicken Sukka Recipe Kit brings you the authentic taste of this South Indian classic, made with tender chicken leg meat, a blend of aromatic spices, and shredded coconut for a rich, satisfying flavor. This kit includes everything you need, from whole cumin, coriander, and fennel seeds to garam masala, turmeric, and chili powder, perfectly balanced to create a dish that’s both comforting and bold. With step-by-step instructions, it’s easy to prepare this hearty and delicious meal in your own kitchen. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to impress. Order now on the AnyFeast website or app and enjoy the vibrant flavors of Chicken Sukka at home!

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• - Shana Shredded Coconut
• - Natco Black Mustard Seeds
• - Rajah Dhaniya Whole Coriander Seeds
• 1 Kg Red Onion 1kg
• NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
• - Jalpur Fennel Seeds Whole
• 100 G Rajah Garam Masala
• - Chilli Powder Rajah
• 100 G Saras Turmeric Haldi Powder
• - Sapna Ginger Garlic Paste 1kg
• 1 L Crisp N Dry Oil

Instructions

1. 1. Heat 2 tablespoons of cooking oil in a large pan over medium heat.
2. 2. Add 1 teaspoon of black mustard seeds and allow them to crackle.
3. 3. Add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, and 1 teaspoon of coriander seeds. Toast the spices for 30 seconds until aromatic.
4. 4. Add 2 medium-sized onions (finely chopped) to the pan and sauté until golden brown.
5. 5. Stir in 2 tablespoons of ginger garlic paste and cook for 1-2 minutes until the raw aroma disappears.
6. 6. Add 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of ground coriander. Mix well and cook for another minute.
7. 7. Add 500g of chicken pieces (if using fresh chicken) or 200g of soya chunks (if using vegetarian substitute). Stir to coat the protein with the spice mixture.
8. 8. Add 1/2 cup of water to the pan, cover, and simmer for 15-20 minutes (or until the chicken is fully cooked or the soya chunks are tender).
9. 9. Stir in 1/2 cup of shredded coconut. If the coconut is not pre-roasted, dry roast it in a separate pan until golden before adding.
10. 10. Add 1 teaspoon of garam masala and mix well. Cook for another 2-3 minutes to allow the flavors to meld.
11. 11. Garnish with fresh coriander leaves and serve hot with rice or Indian bread.