Chicken Sukha – Mangalore


Chicken Sukha - Mangalore

Chicken in Cocunut - dry preparation
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Karnataka
Servings 5 people


  • 1 kg Chicken cubed

For tempering:


  • For preparing chicken sukha, heat 1 tbsp of oil in a vessel. Fry coriander seeds, cumin seeds, mustard seeds, pepper corns, fenugreek seeds and turmeric powder, till the aroma starts coming. Keep aside.
  • Now grind the red chillies and the above fried items together with tamarind water.
  • Now add the ground paste and salt to the chicken pieces. Allow it to marinate and set it aside for 15-20 minutes.
  • Meanwhile, coarsely grind grated coconut, garlic and cumin seeds, with minimal or no water.
  • Heat oil in a vessel, add the marinated chicken pieces and saute them well. Cover and cook it for 15 minutes, stirring occasionally.
  • Once cooked, add the coarsely ground paste of coconut and stir well. Allow it to cook on slow flame stirring it occasionally.
  • For tempering: 7)Heat oil in another vessel, splutter mustard seeds and then add curry leaves.
  • Then add the onion and allow to fry till golden brown.
  • Once it is done, add this to the chicken and stir well. Allow the chicken to simmer for 5 minutes and then remove it from the flame.
  • Chicken sukha is ready. Serve hot with dosa¦s or rice.
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