Chicken Sukka Dry


Chicken Sukka Dry

Chicken dry curry made with spices & coconut
Prep Time 25 minutes
Total Time 25 minutes
Cuisine North Indian
Servings 5 people


  • 800 gm 8 medium sized pieces of chicken

For the tempering :


  • Heat oil in a pan and roast the black peppercorns, cumin, turmeric powder, fennel, coriander, fenugreek and poppy seeds till aromatic and keep aside. Allow to cool.
  • In the same pan roast the whole red chillies and allow it to cool.
  • Dry grind all the roasted ingredients. Add the tamarind paste.
  • First paste is ready.
  • Coarsely grind the grated coconut, garlic and cumin seeds without adding any water at all.
  • This second paste needs to be very coarse and as dry as possible.
  • Marinate the chicken with the first paste and keep aside for 15 - 20 minutes.
  • Heat oil in a pan and add the marinated chicken.
  • Cover and cook (without adding water) on low flame for about 5 - 6 minutes or till the chicken is half cooked.
  • When the chicken is half cooked add the second paste and salt to taste and mix well.
  • Cover and cook on low flame for another 3 - 4 minutes or till the chicken is completely cooked.
  • Heat 2 tsp oil in a pan and add the finely chopped onions and fry till golden brown.
  • Add the curry leaves and pour the tempering over the chicken.
  • Serve with Neer Dosa / Chappati.
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