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Chicken sukkah

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Adjust Servings:
1 kg Chicken
2tsp Coriander seeds
1tsp Fennel seeds
1 inch stick Cinnamon
8-10 Black peppercorns
3-4 Cloves
1tsp Poppy seeds
1tsp Fenugreek seeds
10 Kashmiri red chili
1 tbsp Tamarind
2 tbsp Coconut
2 Onions
2-3 tbsp Oil
1 inch piece Ginger
4 cloves Garlic
1 tsp Turmeric Powder
1/2 cup Water
As per taste Salt
14-16 Curry Leaves
1 tsp Mustard Seeds
1 tbsp Ghee

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Chicken sukkah

  • Spicy

Chicken Sukkah is a dry chicken dish native to the Mangalore region in India. It is mostly a dry dish, but can be made semi dry as well and is enjoyed best with Neer dosa. This dish will satiate your taste buds and the aromatic flavors will stay with for a long time.

  • 1 hr 10 mins
  • Serves 4
  • Medium




My love for South Indian food grew more after shifting to Hyderabad post my wedding. Having lived there for 8 years, I developed a warm and soft corner for the food there. This is where I tried my hands on various delicacies from the Southern part of India and their chicken dishes hold a special place in our home.

Chicken Sukkah is an Indian chicken dry dish that is native to Mangalore region. It is made using chicken, fresh whole spices, grated coconut, and onions. This is mostly a dry dish, but I like to make it semi dry too, sometimes. This is a must try dish if you are craving for a different kind of dry chicken experience. It will satiate your taste buds and keep you warm. It goes well with rice, paranthas, but it is best eaten with Neer dosa.



Wash and keep the chicken aside. Dry roast the whole spices mentioned on the ingredients (2-9) for 2 mins. Kee these aside to cool down.


In the same pan, add a tbsp of oil and add 1 finely chopped onion, ginger, and garlic. Fry till The onions turn slightly brown. At this point, add the tamarind and sauté for another minute. Leave it aside to cool.


Grind the dry roasted ingredients and then add the onion-ginger-garlic mix. Add the grated coconut(1tbsp) and turmeric powder. Grind this to a smooth paste using some water.


Now to make the chicken, take a tbsp of oil in the same pan, add one finely chopped onion, 2 slit green chillies and 8-10 curry leaves. When the onions turn brown, add the chicken pieces and cook them for 3-5 mins on medium flame. Add the ground paste to the chicken and give it a good mix. Add 1/2 a cup of water and mix it well.


Add salt at this stage, cover the pan and cook the chicken on low flame for about 15-18 mins. Open the lid and cook till all the water is evaporated.


In another smal pan, heat a tbsp of oil, add mustard seeds, let them
Crackle and then add curry leaves. Transfer the chicken pieces to a serving bowl and garnish with the tempering. Enjoy this delectable chicken with Neer dosa, rice or parantha.


I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

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