Chicken Sukka | Dry Chicken Curry | Maharashtrian Style Chicken Sukka

Chicken Sukka is a Maharashtrian Style dry chicken curry with a thick gravy. Sukka means dry. It is a famous non-vegetarian dish in Maharashtra. It’s found in most Maratha households and popular throughout the state of Maharashtra.

Chicken Sukka is very delicious when you serve with Bhakri or hot Chapati. This thick dry gravy accompanies with a thin gravy. It’s well known as Chicken Rassa or Tambda Rassa. Tambda means red and Rassa means gravy/curry.

This dry chicken curry is made with whole spices and dry coconut roasted in oil. Then ground into a powder. To make a thick gravy, the powder is again ground with caramelized onions, tomatoes, ginger and garlic.

You need not marinate the chicken for this. The chicken should be washed well and boiled in a pressure cooker until two whistles. These boiled pieces are added to the gravy. It’s a quick and easy recipe.

This is the best chicken recipe for the ones who love spicy food and cannot get over it. It’s a great main dish for your family dinners, get-togethers or new year parties. I hope you enjoy cooking this spicy chicken curry for your family and friends

Chicken Sukka | Dry Chicken Curry | Maharashtrian Style Chicken Sukka

Recipe by Nutan BhandariCourse: All recipes, Chicken, Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

500 gms of chicken
2 large diced onions
1 large finely chopped onion
2 medium chopped tomatoes
4 dry red chillies
2 bay leaves
1 star anise (badam phool)
1 inch cinnamon stick
1 tablespoon cumin seeds (jeera)
1 tablespoon coriander seeds
4 cardamoms
8 black peppercorns
6 cloves
1 cup grated dry coconut
3 teaspoons of red chilli powder
¼ teaspoon turmeric powder
1 tablespoon coriander leaves
Water
Oil
Salt to taste

Directions

In a pressure cooker, add chicken, turmeric powder, and salt to taste. Wait until 2 whistles.
Heat 2 teaspoons oil in a pot.
Add coriander seeds, cumin seeds (jeera), dry red chillies, bay leaves, star anise (badam phool), cinnamon stick, cardamoms, black peppercorns, cloves, and grated dry coconut.
Mix all the spices well. Roast until the coconut turns golden brown.
Add this mixture to a mixing jar and grind it into a powder.
Heat 2 tablespoons of oil in the same pot.
Add the diced onions and fry until it becomes golden brown.
Then add ginger and garlic cloves.
Next, add tomatoes and wait until they’re done.
Once this mixture cools down, add it to the mixing jar that has the spice powder. Grind them into a thin paste. Add a bit of water if required.
Heat 1 cup of oil in a pot.
Add 1 the chopped onion and let it become golden brown.
Then add the spices and onions thin paste and allow it to cook for 5 minutes.
Now add the boiled chicken pieces and mix them well with the other ingredients. Add water according to preferred thickness. Let it cook for 10 mins.
Chicken Sukka is ready. Garnish it with coriander leaves. Serve it hot with Bhakri or Chapati.

Notes

For the chicken to become tender, wash all the pieces well. Then apply vinegar and refrigerate it overnight.
You can also use diced onions while making the gravy.
If you want more gravy then increase the quantity of onion and dry coconut.
You can prepare the spice powder in advance and deep freeze it. It will stay for months.
The leftover water from boiled chicken can be used to make Chicken Rassa or Chicken Soup.

How to make Chicken Sukka step-by-step?

Step 1: In a pressure cooker, take 500 gms of chicken, ¼ teaspoon turmeric powder, and salt to taste. Wait until 2 whistles.

Step 2: Heat 2 teaspoons oil in a pot.

Step 3: Add 1 tablespoon coriander seeds, 1 tablespoon cumin seeds (jeera), 4 dry red chillies, 2 bay leaves, 6 cloves, 1 star anise (badam phool), 1 inch cinnamon stick, 4 cardamoms, and 1 cup grated dry coconut.

Step 4: Mix all the spices well and roast until the coconut becomes golden brown.

Step 5: Add this mixture to a mixing jar and grind it into a powder.

Step 6: Heat 2 tablespoons of oil in the same pot.

Step 7: Add 2 large diced onions and fry until it becomes golden brown.

Step 8: Add 2 inch chopped ginger, and 10-12 garlic cloves.

Step 9: Add 2 medium chopped tomatoes and wait until they’re done.

Step 10: Once this mixture cools down, add it to the mixing jar that has the spices powder. Grind them into a thin paste. Add a bit of water if required.

Step 11: Heat 1 cup of oil in a pot.

Step 12: Add 1 large finely chopped onion and let it become golden brown.

Step 13: Add the spices and onions thin paste and let it cook for 5 minutes.

Step 14: Add the boiled chicken pieces and mix them well with the other ingredients. Add water according to preferred thickness. Let it cook for 10 minutes.