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chicken sukka recipe
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5 from 1 vote

chicken sukka recipe mangalorean style

A dry chicken curry made using onion coconut paste in mangalorean style.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: chicken
Cuisine: South Indian
Servings: 3 people
Calories: 150kcal
Author: Asiya


To make chicken sukka masala paste:

  • 3 tbsp desiccated coconut powder
  • 1 tbsp oil
  • 1 onion finely sliced

To make chicken sukka:

  • 500 gms chicken cleaned and washed well with lemon juice
  • 2 tbsp oil
  • 1 onion finely chopped
  • salt to taste
  • 4-5 curry leaves
  • 2 green chillies slit vertically and chopped
  • 1/2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tomatoes finely chopped
  • 1/4 tsp roasted coriander powder/dhaniya powder
  • 1/4 tsp pepper powder/kali mirch powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp jeera powder/roasted cumin seeds powder
  • 1 tbsp chopped coriander leaves


Making of chicken sukka masala paste:

  • Take a pan, dry roast 1 cup of desiccated coconut powder on low flame until the coconut turns very slight brown in color.
  • Take the roasted coconut out on a plate.
  • In a pan, add 1 tbsp oil, add sliced onions and roast the onions for few minutes until the color of onions slightly changes.
  • Switch off the flame and allow the ingredients to cool down.
  • Take a blender, add the roasted onions and desiccated coconut into a blender, make a paste of them by adding little water.
  • Make a smooth fine paste and rest aside for later use.

Making of chicken sukka:

  • In a wok, add 2 tbsp oil and heat it.
  • Add chopped onion into it, add 4-5 curry leaves, slit green chillies, add salt as per taste and saute until onions turn slight golden color.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Add chicken pieces, roast the chicken for few minutes by stirring until the color of chicken changes.
  • Add turmeric powder, red chilli powder, salt if required, mix, allow the chicken and masala to be cooked well.
  • Add 2 chopped tomatoes, mix and cook them until soft.
  • Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides.
  • Add dry spices such as dhaniya powder, pepper powder, garam masala powder, jeera powder, mix well.
  • Cook the chicken and masala on low flame by covering the lid and cook until the chicken gets soft and tender.
  • lastly, add freshly chopped coriander leaves, mix and cook well.
  • Switch off the flame and serve hot with steamed rice and chapathi.


  1. If one wants to make this curry in a more gravy form, then adding 1/2 to 1 cup of water gives a delicious gravy to the curry while cooking and also helps in serving many more...


Calories: 150kcal
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