CHICKEN SUKKA – South Indian Style
My DH studied his engineering in Chennai and his taste buds often crave the food of the yore, this is my take on a chicken sukkha ‘varuval’ which he absolutely adores. We have Curry leaf shrub in the garden and its a delight to use it in our cooking – the aroma of fresh leaves is heavenly and it changes the whole feel and flavor of the dish elevating a simple chicken meal.
Prep Time: 10 Mins
Cooking Time: 15 mins
Recipe Level: Easy to Intermediate
Spice Level: Medium
Serves: 4 People
Shelf Life: 2-3 days if refrigerated
Serving Suggestion: With plain rice or with Jeera Rice or with Roti/ Paratha.
1 bowl and spoon, a wok and forked wooden spoon
- Chicken (organic boneless) : 500 gms
- 1 Tablespoon thick yogurt/ labneh
- 2 teaspoon Oil
- 1/2 Teaspoon Cumin seeds
- 1 medium sized (chopped) Onion
- 2 Red chillies
- 2 Sprig Curry Leaves
- 4 cloves minced Garlic
- 1 inch long minced Ginger
- 1Teaspoon Turmeric Powder
- Salt as per taste
- 2 sprigs of Coriander leaves for garnish
- 6 curry leaves for garnish
- 2 Teaspoons Coriander seeds
- 2 nos. Dried Red Chillies
- 1 1/2 Teaspoons Whole Black Pepper
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fennel Seeds
- 3 nos. Cloves
- 1 stick of Cinnamon
- 3 nos. Cardamom
- Marinate the diced chicken (bite sized) in yogurt/ labneh, salt and ginger garlic marinade for 2 hours in the fridge.
- Dry roast the ingredients listed under ” For spice powder ” till it release slight aroma – don’t let it burn. Then let it cool and grind into fine powder.
- Heat oil in a pan, then add cumin seeds. When they sputter, add onions, red chillies and curry leaves and fry till onions turn translucent.
- Then add minced ginger and garlic and fry till raw smell is gone.
- Add the chicken, turmeric powder, required salt and mix well. Cover and cook in medium heat till chicken is cooked. No need to add water as chicken will release water.
- Then open the lid, add the spice powder, mix well and cook till the extra liquid evaporates and it reaches required consistency. Then turn off the heat.
- Use the forked wooden spoon to press down the chicken pieces along with its grain lines so the edges become a little frayed.
- Garnish with cilantro and serve it warm.
- The chicken when frayed is able to soak the masala in every bite to the core however if you wish to skip this step, it still tastes delicious.
- Adjust the quantity of red chillies and black pepper, as per your heat tolerance level.