Chicken Sukha
Chicken Sukha is a bold and aromatic dry chicken curry that perfectly balances spice, richness, and texture, making it a must-try for fans of Indian cuisine. This flavorful dish features tender chicken pieces simmered with a vibrant blend of spices, caramelized onions, tangy tomatoes, and fragrant curry leaves. A generous addition of freshly grated coconut and slit green chilies lends a unique depth, while a final splash of lemon juice brightens the entire dish. Quick to prepare and packed with bold ingredients like garam masala and red chili powder, this savory, dry-style curry is a fantastic accompaniment to steamed rice, soft rotis, or buttery naan. Ideal for weeknight dinners or festive gatherings, Chicken Sukha is a celebration of India’s rich culinary heritage in every bite.
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Recipe Information
Ingredients
- 1 kg Chicken
- 4 tablespoons Oil
- 4 medium, finely chopped Onions
- 2 tablespoons Ginger garlic paste
- 3 medium, finely chopped Tomatoes
- 0.5 cup, chopped Coriander leaves
- 1 cup Grated fresh coconut
- 10 leaves Curry leaves
- 3 slit Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 1 tablespoon Lemon juice
- 0.5 cup Water
Instructions
Clean and cut the chicken into small pieces, removing any excess fat.
Heat oil in a heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger garlic paste to the onions and sauté for another 2-3 minutes until the raw smell disappears.
Add the finely chopped tomatoes to the pan and cook for about 5 minutes until the tomatoes turn soft and mushy.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a couple of minutes.
Add the chicken pieces to the pan and stir to coat them with the masala. Add salt to taste.
Cover the pan and let the chicken cook on medium-low heat for about 15 minutes. Stir occasionally to prevent sticking.
Remove the lid and add the grated coconut, curry leaves, and slit green chilies. Mix well.
Increase the heat to medium-high and cook the chicken uncovered for another 10 minutes, allowing the water to evaporate and the dish to turn dry.
Add the garam masala and lemon juice, and mix thoroughly. Check for seasoning and adjust salt if necessary.
Garnish with chopped coriander leaves and give it a final stir.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 54.2 g | ||
| Protein | 291.0 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6159 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
