Chicken Sukka


  • 1 kg chicken, curry cut
  • 2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 2 tbsp lemon juice
  • 1/2 cup curd
  • 2-3 tbsp ginger garlic paste
  • 2 tbsp mustard oil for marination
  • 4 medium onions, sliced thinly
  • A sprig of curry leaves
  • 1/2 capsicum, cut into squares
  • 1 medium onion, cut into squares
  • 1/3 cup desiccated coconut
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Marinate the chicken with red chilli powder, turmeric powder, coriander powder, curd, lemon juice, mustard oil and ginger garlic paste for 3 hours
  2. Heat oil in a wok
  3. Add the onions and fry till golden brown
  4. Add the marinated chicken and sauté on high heat till light brown
  5. Reduce the heat and cook till the water starts drying up
  6. Add the desiccated coconut and curry leaves and sauté for 3-4 minutes
  7. Add the chopped onion and capsicum and cook with the lid on till the oil releases and the water dries up
  8. Sprinkle garam masala powder and serve

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