Chicken Sukka


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

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)
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)


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.




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.

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