Chicken Sukka with coconut

Recipe by
Total Time:
1 hour 30 mins
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chettinad Fish Curry, Best Chilli Chicken Mushroom, Easy Punjabi Mutton Curry

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Ingredients

How to Make Chicken Sukka with coconut

  • Smear salt on the chicken and marinate it in the powdered masala for about 1 hour.
  • Extract juice from the tamarind by immersing it in hot water for about 10 mins.
  • Heat 2 tbsp of oil/ghee in a non-stick pan and fry the chicken pieces. Drain and set aside.
  • Heat some more oil, if needed, in the pan and add the curry leaves, mustard and onion.
  • When the onion turns transparent, add the ground coconut masala and fry for about 10 mins until the masala is dry and the oil starts separating from the masala.
  • Add the reserved chicken pieces and the tamarind water to the coconut. Mix well and simmer till the water content reduces and the chicken is done.
  • Garnish with chopped coriander leaves.