Chicken Sukka Recipe

Step 1: Marinate the Chicken

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

Step 2: Roast Onions

Place 1 large and 1 medium onion (cut with incisions) on a wire rack over direct flame. Roast until the onions are dark or black in color, turning occasionally to ensure even charring.

Step 3: Roast Dry Coconut

Place 1 medium-sized dry coconut (halved) on the same wire rack over direct flame. Roast until the coconut is dark or black in color, ensuring the white flesh is also slightly charred.

Step 4: Prepare Onion-Coconut Paste

Transfer the roasted onions and coconut to a grinding jar. Add 5 Tbsp of water and grind into a fine, smooth paste.

Step 5: Prepare Coriander Leaves Paste

Add 1 cup of coriander leaves to the same grinding jar (or a separate one if preferred). Grind into a fine, smooth paste.

Step 6: Prepare Green Chilli-Tomato Paste

Transfer 8-10 green chilies and 4-5 medium-sized chopped tomatoes to a grinding jar. Grind into a fine, smooth paste.

Step 7: Sauté Aromatics

Heat 1 cup of oil in a large pot. Add 1 large-sized chopped garlic and sauté for 1 minute until fragrant. Then add 2-inch chopped ginger and continue to sauté until the garlic and ginger turn golden brown.

Step 8: Cook Marinated Chicken

Add the marinated chicken to the pot with the sautéed aromatics. Sauté the chicken for 4-5 minutes, stirring occasionally, until the chicken pieces change color.

Step 9: Add Pastes and Spices

Add the ground green chilli-tomato paste, followed by the ground onion-coconut-coriander paste. Then add 2 Tbsp red chilli powder, 1 Tbsp turmeric powder, 1 Tbsp garam masala powder, and 1.5 Tbsp coriander powder. Mix all ingredients thoroughly and sauté for 8 minutes, ensuring the spices are well combined and the raw smell disappears.

Step 10: Simmer the Curry

Add 1/3 glass of water to the pot and mix well. Then add another 1.5 glasses of water and mix thoroughly. 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 11: Garnish and Serve

Once the chicken is cooked and the gravy has reached your desired consistency, garnish with 2 Tbsp of fresh coriander leaves. Mix gently and serve hot.

• Roasting the onions and coconut on direct flame adds a distinct smoky flavor to the curry.

• Marinating the chicken for at least an hour helps the flavors penetrate deeply.

• Sautéing the chicken until it changes color helps to seal in the juices and develop flavor.

• Adjust the amount of green chilies and red chili powder to suit your spice preference.

• For a richer gravy, you can add a tablespoon of cashew paste along with the other ground pastes.