Go Back
5 from 2 votes

Mangalorean Chicken Sukka

Course Non-Vegeterian
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author Rafeeda


  • 750 gm chicken cleaned and cut into medium pieces
  • 1 large onion thinly sliced
  • 1 large tomato chopped
  • 1/4 tsp turmeric powder
  • 1 tbsp oil
  • Salt and pepper to taste
  • 1/2 grated coconut
  • 1/2 tsp paprika powder optional
  • For masala powder:
  • 4 Kashmiri dry chillies
  • 1 1/2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 1/4 tsp turmeric powder
  • 1/2 tsp fenugreek seeds


  • Roast the ingredients in the 'For Masala powder' section till fragrant. Allow to cool, then grind into a coarse powder. Set aside.
  • In a saucepan, heat oil. Add the onion and fry till slightly browned.
  • Add the tomato and cook till oil floats on top.
  • Add turmeric powder along with salt and saute for a couple of minutes.
  • Add the chicken and cook on medium heat for around 5-8 minutes.
  • Add the powdered masala, mix well.
  • Add very little water, cover and simmer till done.
  • Finally add the grated coconut, mix well and cook for a further 5 minutes.
  • Sprinkle in the paprika powder and add pepper, mix well. Switch off and serve garnished with coriander leaves.


Paprika is definitely not a part of the recipe, but it is P's own twist. So you can very will skip it, but it gives a nice flavor to the dish when added.