Chicken Sukka: Dry Chicken Curry

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 08/25/21
Chicken sukka dry chicken curry recipe

The Spruce / Julia Hartbeck
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
501 Calories
29g Fat
42g Carbs
20g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 501
% Daily Value*
Total Fat 29g 38%
Saturated Fat 13g 64%
Cholesterol 92mg 31%
Sodium 430mg 19%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 35g
Protein 20g
Vitamin C 4mg 18%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 404mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken sukka from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking. It combines a very fragrant spice mixture with onions, ginger, and garlic, and the recipe is finished with coconut cream, creating a smooth, thick texture.

Though it is a dry dish with very little gravy, chicken sukka tastes really nice served with just plain boiled rice. You can even team it with Indian rice cakes (sannas or idli) or flatbreads like hot chapatis or parathas. Complete the meal with a vegetable such as steamed broccoli or roasted cauliflower.

Ingredients

  • 6 cloves

  • 3 (1-inch) pieces cinnamon stick

  • 1/2 teaspoon cardamom seeds

  • 1/2 teaspoon fenugreek seeds

  • 1 teaspoon fennel seeds

  • 1/2 teaspoon black peppercorns

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder, optional

  • 2 teaspoons cumin powder

  • 3 teaspoons coriander powder

  • 3 to 4 tablespoons vegetable oil, or canola or sunflower oil

  • 1 large or 2 medium onions, chopped very fine

  • 2 tablespoons ginger paste

  • 2 tablespoons garlic paste

  • 1 pound chicken thigh fillet, boneless chicken thigh, cut into 2-inch chunks

  • Salt, to taste

  • 1 (13 1/2-ounce) can coconut cream

  • 1 teaspoon sugar

  • 3 teaspoons white vinegar

  • Fresh cilantro, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken sukka
    The Spruce / Julia Hartbeck  

  2. Grind the cloves, cinnamon, cardamom, fenugreek seeds, fennel seeds, and peppercorns together into a fine powder in a spice grinder, clean, dry coffee grinder, or food processor.

    Grind cloves, cinnamon, and cardamom
    The Spruce / Julia Hartbeck 

  3. In a small bowl, mix the turmeric, red chili (if using), cumin, and coriander powders with the spice mixture and stir to blend. Set aside.

    Mix the turmeric
    The Spruce / Julia Hartbeck 

  4. Heat the cooking oil in a deep, heavy-bottomed pan over medium heat. When the oil is hot, add the onions and fry until golden. Stir often to prevent them from burning or sticking to the bottom of the pan.

    Heat the cooking oil
    The Spruce / Julia Hartbeck 

  5. Add the ginger and garlic pastes and sauté until browned, for 2 to 3 minutes.

    Now add ginger and garlic pastes
    The Spruce / Julia Hartbeck 

  6. Add the chicken and salt to taste. Mix well and cook, stirring frequently, until the chicken is well browned on all sides.

    Add chicken chunks
    The Spruce / Julia Hartbeck 

  7. Add the prepared powdered spice mix and stir well. Cook until the spices begin to give off a cooked aroma ("raw" spices have a sharp, pungent aroma as compared to "cooked" spices). Add the coconut cream and mix well.

    Add powdered spice
    The Spruce / Julia Hartbeck 

  8. Cover the pan, lower the heat to simmer, and cook, stirring every 2 to 3 minutes to prevent burning. After 10 minutes, remove the cover and cook until most of the gravy has dried up, turned thick, and is a dark brown color, stirring as needed.

    Cover the pan
    The Spruce / Julia Hartbeck 

  9. Add the sugar and vinegar and mix well. Cook for 2 to 3 minutes more and then turn off the heat. Check the seasoning and add salt if needed.

    Add sugar and vinegar
    The Spruce / Julia Hartbeck 

  10. Garnish the chicken sukka with chopped cilantro and serve with plain boiled rice, if desired.

    Garnish chicken sukka
    The Spruce / Julia Hartbeck