Sukka Chicken

A flavour-packed chicken dish with coconut, spices, East Indian bottle masala and crispy potatoes – perfect for everyday meals or special family lunches.

Ingredients

For Marination

500 grams chicken pieces (cleaned, washed & patted dry)

½ tsp cumin powder

¼ tsp pepper powder

¼ tsp turmeric powder

Salt to taste

½ tsp ginger garlic paste

Marinate for 30 minutes

For Cooking

Few curry leaves

200 grams sliced onions (approx. 3 medium)

2 medium tomatoes, sliced

1 tsp ginger garlic paste

4 green chillies (slit)

½ cup freshly grated coconut

2 potatoes, cut into wedges

½ cup finely chopped coriander leaves

¼ cup freshly grated coconut (for roasting)

Spice Powders

1 tsp chilli powder

½ tsp cumin powder

½ tsp pepper powder

½ tsp garam masala powder

¼ tsp turmeric powder

Special Masala

2 tsp East Indian bottle masala

(Substitute: chicken masala / Malwani masala)

Method

Heat oil in a pan and add curry leaves. Let them splutter.

Add sliced onions and sauté until nicely browned.

Add all the spice powders (chilli, cumin, pepper, garam masala, turmeric).

Mix well and add ½ cup water to prevent burning.

Add the marinated chicken and sliced tomatoes.

Pour in 1 cup water, mix well, and cook for 2 minutes.

Add ginger garlic paste and East Indian bottle masala.

Mix well, add another ½ cup water, and cook until the chicken is done.

Add slit green chillies and ½ cup fresh coconut.

Cook for 2 minutes.

Finish with a generous sprinkle of fresh coriander leaves.

Final Touch

Lightly roast ¼ cup grated coconut until golden – keep aside.

Fry the potato wedges until crisp.

To Serve

Serve hot, topped with roasted coconut and crispy potato wedges.

Pairs beautifully with chapatis, pav, or steamed rice.