Introduction:
Chicken Sukha is a traditional Indian dish known for its rich, dry texture and aromatic flavors. Originating from the coastal regions of India, particularly Maharashtra and Karnataka, this dish is a dry chicken preparation that is infused with a blend of spices and coconut. The dish is popular for its simplicity and the depth of flavor it offers, making it a favorite in many Indian households.
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Ingredients:
500g chicken, cut into medium pieces
2 medium onions, finely chopped
2 medium tomatoes, chopped
1 cup grated coconut
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon garam masala powder
1-inch piece of cinnamon stick
4-5 black peppercorns
2-3 cloves
2-3 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
A few curry leaves
Instructions:
Marinate the Chicken:
In a bowl, add the chicken pieces, turmeric powder, red chili powder, and a pinch of salt.
Mix well and set aside for at least 20 minutes to allow the flavors to penetrate.
Prepare the Masala:
In a pan, dry roast the coriander seeds, cumin seeds, cinnamon stick, black peppercorns, and cloves until fragrant. Let them cool and then grind them into a fine powder.
In the same pan, dry roast the grated coconut until it turns golden brown. Set aside.
Cook the Chicken:
Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Then, add curry leaves and the finely chopped onions. Sauté until the onions turn golden brown.
Add the ginger-garlic paste and green chilies. Cook for a few minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add the Masala:
Add the ground spice powder and roasted coconut to the pan. Mix well and cook for a few minutes to blend the flavors.
Add the Chicken:
Add the marinated chicken pieces to the pan and stir well to coat them with the masala. Cook the chicken on medium heat until it is browned on all sides.
Dry Cook the Chicken:
Continue to cook the chicken on low to medium heat without adding any water. Stir occasionally to ensure that the chicken cooks evenly and doesn’t stick to the pan.
The chicken should cook in its own juices and the masala, creating a dry, flavorful dish.
Finish and Serve:
Once the chicken is fully cooked and the masala has dried up, add garam masala powder and give it a final stir.
Garnish with fresh coriander leaves.
Conclusion:
Chicken Sukha is a delicious, aromatic dish that’s perfect for those who enjoy rich, dry curries. The combination of spices, coconut, and tender chicken creates a mouthwatering dish that pairs wonderfully with rice, chapati, or as a standalone dish. Enjoy this Chicken Sukha as a hearty meal or as part of a festive spread!
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