Chicken Sukka Recipe

Share on

One-of-a-kind South Indian cuisine gives a unique and different taste for all chicken lovers. A blend of coconut with the traditional spices that can take your taste buds to wonderland.

Recipe Facts



Prep time


Cook time




Which part of India does this dish originate from?

The Chicken Sukka is a dish native to Mangalore and Udupi, which lies in the southern part of India. 

How do we make the dish “dry” or “semi-dry”?

Keep stirring the curry while it’s on the stove until you feel it’s dry enough. There isn’t a necessity for the dish to be too dry, it just depends on your preference.

Is it better to add fresh ground coconut towards the end?

To maintain that fresh taste and essence of coconut it’s preferable to add it towards the end.

Recipe Card

Chicken Sukka

Recipe by Main Course, Side DishCuisine: IndianDifficulty: Medium


Prep time


Cooking time




Total time



With the sweetness of coconut, this recipe is usually served in a little dry form and can be eaten as a side dish in your meals.


  • Preparing Masala Powder
  • 2 tsp Coriander seeds

  • 1 tsp Cumin seeds

  • 1 tsp Fennel seeds

  • 10 pc Black peppercorn

  • 1 pc Cinnamon stick

  • 1/4 tsp Fenugreek seeds

  • 4 pc Dry red chili

  • Preparing Grind Coconut
  • 3/4 cup Coconut shredded

  • Preparing Chicken Sukka
  • 3 tbsp Cooking oil

  • 1 tsp Cumin seeds

  • 5-7 pc Dry curry leaves

  • 2 pc Onion chopped

  • 1 tbsp Ginger garlic

  • 500 gm Chicken

  • 1 tsp Salt

  • 1/2 tsp Turmeric powder

  • 1/2 tsp Red chili powder

  • 1 tsp Coriander powder

  • 1/2 cup Water

  • 3 pc Green chili


  • Preparing Masala Powder
  • Into a heating fry pan, add coriander seeds 2 tsp, cumin seeds 1 tsp, fennel seeds 1 tsp, black peppercorns 10 pc, cinnamon stick 1 pc, fenugreek seeds 1/4 tsp, dry red chili 4 pc – dry roast the whole spices for 2 minutes on low heat.
  • Let the spices cool down at room temperature.
  • Grind the spices into masala powder and keep them aside for later use.
  • Preparing Grind Coconut
  • Into a heating fry pan, add shredded coconut 3/4 cup and let it roast for about 4-5 minutes on med to low heat.
  • Grind it to make a coarse powder and keep it aside for later use.
  • Preparing Chicken Sukka
  • Into a heat frying pan, add cooking oil 3 tbsp, cumin seeds 1 tsp, dry curry leaves 5-7 pc, sliced onion 2 pc – fry the onions till translucent on high heat.
  • Add ginger garlic 1 tbsp and let it cook for about 2 -3 minutes till the raw smell goes off.
  • Add chicken 500 gm and let it fry for 3-4 minutes on high heat.
  • Add salt 1 tsp, turmeric powder 1/2 tsp, red chili powder 1/2 tsp, coriander powder 1 tsp and let it cook for about 3 minutes on med heat.
  • Add the grind masala powder and cook it for about 1-2 minutes on medium heat.
  • Add water 1/2 cup – cover and cook for about 15 minutes on medium heat.
  • Open the lid – cook a bit – then add the ground coconut into it and mix it well.
  • Add the green chilies slits 3 pcs – cook for last 1-2 minutes on medium to high heat.
  • The delicious chicken sukka is ready to serve.

Recipe Video


  • You can add more water if you want it in a more gravy form.
  • You can also use ready-made grind coconut from the market for the recipe.
  • You can replace chicken with beef or mutton keeping other ingredients the same.

Nutrition Facts

Nutrition Facts

3 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 25.2g 39%
    • Saturated Fat 8g 40%
  • Cholesterol 107mg 36%
  • Sodium 910mg 38%
  • Amount Per Serving% Daily Value *
  • Potassium 788mg 23%
  • Total Carbohydrate 7.7g 3%
    • Dietary Fiber 3.3g 14%
    • Sugars 1.8g
  • Protein 36.9g 74%
  • Calcium 3%
  • Iron 29%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Similar Posts

Leave a Reply

Your email address will not be published.