Manglorian Chicken Sukkha

Chicken Sukkha is a delicacy you will find on menus of Shetty Restaurants and invariably at most Manglorian Weddings. The dish has its roots with some of the traditional home-made cuisines originating from Mangalore in South India. The amazing taste of Chicken sukkha is attained through a blend of roasted spices and fresh coconut. The piquant aroma for sure can stimulate your pangs when your craving for some exotic home-made food! 

So how can one prepare Chicken Sukkha at home? Due to our hectic lifestyles schedules, we often prefer swift, hassle-free recipes that don’t eat into our time and require the least of effort. 


While Chicken Sukkha used to top our all-time favorite list of recipes; the strenuous preparation method was always a challenge. The traditional method of preparing Chicken Sukkha can be quite cumbersome. Our cooking mantra has always been based on the rationale of preparing food with less hassle, quickest turn-around time sans any compromise on taste and quality. Not until we stumbled upon a magical ingredient i.e., Chicken Masala by Eastern spices, that not only reduced the preparation time by half, but also added a great deal of punch. So here comes our latest 5-Step Chicken Sukkha Recipe for all you home-made food lovers.... 

Ingredients:

1 kg Chicken (cut into pieces)

For the Masala

- 2 medium onions

- 6-7 flakes of garlic

- 1 coconut 

- Eastern Chicken Masala (the magic ingredient!! available at select grocery stores and super markets)

- Turmeric Powder 1tsp

- Salt to Taste

For Tempering

- 1 Medium Onion

- Few Fenugreek Seeds

- Curry Leaves

- 5-6 Garlic Flakes cut into thin strips

Preparation Method:

Step 1: Heat a non-stick cooking pan, cut the onions into quarter blocks and roast them till they become translucent pink. Dry roast the garlic flakes separately till it turns slightly brown. 

Step 2: Put some grated coconut onto a pan and roast the same till it becomes brownish. Now keep all the ingredients i.e. the coconut, onions and garlic aside to cool.

Step 3: Once the ingredients have cooled, grind the onions and garlic into a paste by adding little water. Now add the coconut, 5 tsps of Eastern Chicken Masala and grind the mixture to make a coarse paste. Keep the paste aside once prepared.

Step 4: Heat some cooking oil in a thick bottomed vessel and add fenugreek seeds. Follow it up by one onion chopped into fine pieces. Fry till the onions are golden brown and then add salt and turmeric powder. Mix well, add the Masala paste and fry for a few minutes.

Step 5: Add the pieces of chicken and cook the preparation on slow flame till it becomes tender. Then put off the flame. Take a tempering vessel add oil garlic strips and curry leaves. Garnish the dish with the tempering and cover it. This will help the aroma of fresh curry leaves and garlic to penetrate into the chicken pieces. And there you go, your Chicken Sukkha is ready...

The perfect blend of spices and rich ingredients makes Chicken Sukka a delicacy that one can swear by. The tempering of ingredients enhances the flavour and brings about the traditional aroma. Quick tip - We usually prepare the masala on weekends and store it in the freezer and use the same when preparing.

Chicken Sukkha is best served with Neer Dosa and even Pulao