Go Back
–+ servings
coastal chicken sukka recipe

Mangalorian Chicken Sukka

This authentic coastal chicken sukka delivers bold, aromatic flavors with tender chicken pieces coated in a fragrant dry spice blend. Made with fresh coconut and traditional spices, this homestyle recipe brings the taste of coastal India to your kitchen with simple techniques and incredible results.
No ratings yet
Print Pin Save
Course: Main Course
Cuisine: Indian
Keyword: Curry
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Skillet
Spice Mill

Ingredients

For Marinade:

  • 500 g chicken pieces
  • 1 tbsp ginger garlic paste
  • 2 tbsp curd/yogurt
  • 1 tsp lemon juice
  • Salt to taste
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder

For Spice Mix:

  • 1 cup grated coconut
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 3 cloves
  • 20 Bydegi red chilies

For Cooking:

  • 2 tbsp ghee
  • 1 medium onion sliced

Instructions

  • Combine chicken pieces with ginger garlic paste, curd, lemon juice, salt, turmeric powder, and red chili powder. Marinate for at least 20 minutes.
  • Heat a dry pan and roast cumin seeds, coriander seeds, black peppercorns, cloves, and Bydegi red chilies until fragrant, about 2-3 minutes.
  • Add grated coconut to the pan and roast until golden brown, stirring continuously for 3-4 minutes.
  • Cool the roasted mixture completely, then grind to a coarse powder.
  • Heat ghee in a heavy-bottomed pan and add sliced onions. Sauté until golden brown.
  • Add marinated chicken to the pan and cook on medium heat until chicken is 80% cooked, about 12-15 minutes.
  • Add the ground spice mixture and mix well with the chicken.
  • Cook on low heat for 5-7 minutes, stirring occasionally, until chicken is fully cooked and well-coated with spices.
  • Adjust salt and serve hot.

Notes

Fresh coconut gives the best flavor, but desiccated coconut can be substituted if unavailable
Adjust the number of Bydegi chilies based on your heat preference - start with 15 for milder taste
The sukka should be dry, so avoid adding water during cooking
Marinating the chicken for 2-4 hours enhances flavor considerably
Store leftover spice powder in an airtight container for up to 2 weeks
This dish tastes even better the next day as flavors develop further

Nutrition

Calories: 285kcal | Carbohydrates: 8g | Protein: 28g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 320mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g