Description
Sukka/ Chukka refers to dry stir fries and can be made with either meat or veggie. My favorite choice of meat is chicken and I’m soooooooo addicted to my moms chicken sukka recipe which is a regular at my home on Sundays, if I were to choose sambar as the main course. This recipe is basically smothered with black pepper, fennel and cumin powder and heavily seasoned with curry leaves. Give it try and surprise those hungry taste buds with lip smacking hot masala.
Chicken Chukka / Sukka / Chicken Dry- Fry / Chicken Varuval / Chicken Sukka Varuval / Chicken Chukka Varuval / Chicken Milagu Sombu Varuval / Chicken fennel Masala
| Ingredients-1 | |
|---|---|
| ¾ lb | Chicken |
| 3 nos | Onions (finely chopped) |
| 6 nos | Garlic (whole cloves) |
| 1 inch | Ginger (crushed) |
| 10 nos | Curry leaves (tempering) |
| ½ tsp | Cumin seeds (tempering) |
| ½ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 2 tsp | Coriander /dhania powder |
| 2 nos | Green chili |
| 1 tsp | Salt (or to taste) |
| 5 tsp | Oil |
| 2 stks | Coriander leaves (chopped for garnishing) |
| Ingredients-2 | |
|---|---|
| 6 nos | Dry curry leaves |
| 2 tbsp | Black peppercorn |
| 1 tsp | Fennel seeds |
| 1 tsp | Cumin seeds |
| 1 no | Cloves |
| 1 no | Cinnamon (1/2 ” stick) |
Instructions
For the Spice powder: Grind all ingredients in table-2 (Black peppercorn + Cumin seeds + Fennel seeds + Dry Curry leaves + Cloves + Cinnamon) to a fine powder and keep aside.
For the Sukka Varuval: Wash the chicken and cut into bite size pieces. (Using whole cut chicken gives good flavour than boneless). Heat oil in a pan, splutter cumin seeds and curry leaves. Turn the flame to medium high and add chopped onions, slit open green chilies, whole garlic cloves and crushed ginger. Fry them till they turn slightly brown. Now add the washed chicken pieces along with turmeric powder. Cover the pan with lid and steam until fully cooked. Now bring the flame down to medium low, add red chili powder, coriander powder, prepared spice powder and salt. Keep frying until it fully coats and thickens. At this stage the masala will stick heavily to the bottom of the pan as there are absolutely no tomatoes in this recipe and without any water content the masala tend to become dry. This shouldn’t be a problem if using non stick pan but on the other hand with regular aluminum kadai or steel, its usually a problem. Sprinkle little water to avoid too much burning to the bottom of the pan. Keep the flame over medium low until the whole masala gets browned and thickens to desired consistency. Scrape the pan and get all the masala out and transfer to a bowl and garnish with coriander leaves. Serve hot with (sambar / rasam / curd) rice.
Notes
Yield: 3 adult servings.
You can either use dry curry leaves or fresh for the powder. Dry leaves are easier to grind, if using fresh slightly toast in a pan and then grind along with the spices.
Using whole garlic cloves (small tiny cloves) gives nice contrast appearance to the dish, its ok to crush too. In India we use small tiny garlic cloves which cooks very fast and doesn’t bother much while eating. Here in USA its usually the opposite, so either crush or slice.
Comments
15 responses to “Chicken Sukka”
Ms Mullai,
My family loved this recipe. Unfortunately I happen to be a vegetarian, by choice. Can u post me how to make the same with Soya Chunks please?
I tried this receipe Mullai- It came out awesome- almost restaurant style sukka.. Loved it..Always indebted to you for your lovely receipes.. I love this site. 🙂
Thank you!
Hi Mullai,
Today i tried your chicken chukka recipe (step by step and didn’t miss any part)and it was very tasty. Thanks a lot Mullai!
Flora
hi mullai,
Today i tried ur chicken sukka. Super taste and my husband really enjoyed it. Nowadays u make my cooking is excellent and if i tried anything new and its taste good means my husband was easily telling is this mullai special.
Thanks for everything
Hi Mullai, I am a frequent visitor of your site and this varuval is simply superb. I have tried it several times now. Thankyou so much. I have a quick question, can we use olive oil for traditional recipes like this, and dishes like rava upma, semiya upma etc,will it spoil its taste. I always had a feeling that olive oil has a very strong flavour.
Shelbin,
Any refined light Olive oil is ok for cooking but pure unrefined or extra virgin are not advisable as they cannot be heated. Best option is to always go for Canola oil. Thanks.
Nice Recipe Mullai. I will try this recipe
wow ur recipes are too good Mullai….thanks so much..i made this one today and it is simply brilliant..sincere thanks for doing such a good deed..God bless u !!!
Yet another yummy recipe! Thanks a ton.
Amazing Recipe… Thanks for such a wonderful recipe
hi mullai,
last week i made it.it was very delicious. we all enjoyed it.
thanks for sharing the recipe.
Wow!wonderful recipe today tried this & it came out really good. thanks for sharing the recipe.
last Sunday prepared this Mullai. awesome taste. all of us enjoyed. tks for the good recipe.
mullai mam wow chicken parthale supera irrukku… my mom does the same with mutton. will try this let u know……