Chicken Sukka is one of those dishes where the aroma hits before the plate does. Dry, bold, and deeply spiced, it’s a coastal favourite that feels rustic and indulgent at the same time. The sound of curry leaves crackling in hot oil, the slow thickening of masala around the chicken, and the final hint of coconut bring back memories of South Indian kitchens where Sukka was cooked patiently, always with care.
This version keeps that authentic feel intact while making the process easier. Using Netra’s Red Curry Paste gives the chicken a deep, balanced spice base without long prep, while fresh coconut and roasted peanuts add the signature Sukka texture. It’s a dish that pairs beautifully with neer dosa or bhakri and works just as well for a hearty dinner.
Ingredients
• 1 kg chicken (curry cut, with bone)
• 2 medium onions, finely chopped
• 1 medium tomato, finely chopped
• 100 g Netra’s Red Curry Paste
• 1 tsp turmeric powder
• Salt to taste
• 8 to 10 curry leaves
• 2 to 3 green chilies, slit
• 3 tbsp oil
• 2 tbsp grated fresh coconut
• 2 tbsp roasted peanut or dry coconut coarse powder
• Fresh coriander for garnish
How to Make Chicken Sukka
- Heat oil in a thick-bottomed kadhai. Add curry leaves and green chilies and let them splutter.
- Add chopped onions and sauté until golden brown. Add chopped tomato and cook until soft and well blended.
- Add the chicken pieces along with turmeric and salt. Fry on medium-high flame for 7 to 8 minutes until the chicken changes colour and releases moisture.
- Stir in Netra’s Red Curry Paste and mix well so the chicken is evenly coated. Cover and cook on medium flame for 10 to 12 minutes, stirring occasionally.
- If needed, add a splash of hot water, keeping the consistency semi-dry.
- Add grated fresh coconut and roasted peanut or dry coconut powder. Stir until the masala thickens and starts clinging to the chicken.
- Cook uncovered for a few minutes until oil separates slightly. Garnish with fresh coriander and switch off the heat.
Tips / Variations
• Bone-in chicken gives Sukka its traditional depth and texture.
• Keep the gravy semi-dry for authentic Sukka, not completely dry like a fry.
• Fresh coconut adds aroma, while roasted peanut powder adds body and richness.
• Sukka tastes even better after resting for a few minutes before serving.
If you enjoy bold, dry-style chicken curries, Netra’s Red Curry Paste helps bring Chicken Sukka together quickly without losing its coastal character.
