Step 1: Marinate the Chicken

In a large bowl, add 1.6 Kg chicken pieces. Sprinkle 1 Tbsp turmeric powder and 1 Tbsp salt. Mix thoroughly to coat all chicken pieces evenly. Marinate the chicken for 1 hour.

Step 2: Roast Onions and Dry Coconut

Take 1 large and 1 medium onion. Make cuts on the onions but keep them intact. Roast the onions directly over a flame until they are dark or black in color on the outside. Similarly, take 1 medium dry coconut (halved) and roast it directly over a flame until it is dark or black in color.

Step 3: Prepare Onion & Coconut Paste

Once roasted, peel the charred outer layers of the onions and cut them into smaller pieces. Transfer the roasted onion pieces to a grinding jar. Cut the roasted dry coconut into smaller pieces and add them to the same grinding jar. Add 5 Tbsp of water and grind into a fine paste. Then, add 1 cup of fresh coriander leaves to the same jar and grind again into a fine green paste.

Step 4: Prepare Tomato & Chilli Paste

In a separate grinding jar, add 8-10 green chilies and 4-5 medium-sized chopped tomatoes. Grind these into a fine paste.

Step 5: Sauté Aromatics

Heat 1 cup of oil in a large pot. Add 1 large-sized chopped garlic and 2-inch chopped ginger. Sauté for 1 minute until fragrant and lightly golden.

Step 6: Cook Marinated Chicken

Add the marinated chicken to the pot. Sauté the chicken for 4-5 minutes until it changes color and is lightly browned.

Step 7: Add Pastes and Spices

Add the tomato and green chili paste to the chicken. Then, add the onion and coconut paste. Sprinkle 2 Tbsp red chili powder, 1 Tbsp turmeric powder, 1 Tbsp garam masala powder, and 1.5 Tbsp coriander powder. Mix all ingredients well and sauté for 8 minutes, ensuring the spices are cooked and the raw smell disappears.

Step 8: Simmer the Curry

Add 1/3 glass of water to the pot and mix well. Then add another 1.5 glasses of water. Stir to combine. Cover the pot with a lid and cook on medium flame for 16 minutes, allowing the chicken to cook through and the flavors to meld.

Step 9: Garnish and Serve

Once cooked, remove the lid. Garnish with 2 Tbsp of fresh coriander leaves. Stir gently to incorporate. The Chicken Sukka is now ready to be served hot.

• Marinating the chicken for at least 1 hour helps in tenderizing the meat and infusing flavors.

• Roasting the onions and dry coconut on direct flame until dark or black adds a unique smoky depth to the curry.

• Adjust the amount of green chilies and red chili powder according to your preferred spice level.

• For a richer gravy, you can add a tablespoon of cashew paste or poppy seed paste.

• Add boiled potatoes or vegetables like bell peppers for a different texture and flavor profile.