I am all about marinating chicken overnight with the spices. For me, it is a very important step to juicy flavorful chicken curry. This dish doesn’t need that preparation at all but I still let the chicken marinate in salt and lemon juice for just 15 minutes while I prepare the spice mixture.
The Spice Mixture for the Chicken Sukka
This is the key to this dish. This dish has a lot of earthy spices and all these together create a beautiful balance. It’s not a hot curry where you will start sweating after a couple of bites. It has a warm rich aroma that hits the right note in your taste buds. If you have a high tolerance for heat, add spicier dry red chili. I used only Kashmiri dry red chili as it’s very mild and gives a gorgeous red color.
Spices used:
coriander seeds cumin seeds black mustard seeds black peppercorn cloves cinnamon bark kashmiri dry red chili tablespoon oil cup freshly grated/ frozen coconut
A couple key notes on the Chicken Sukka
Use small bite-size chicken pieces, with bone or without bone, as they will cook faster. Also, make sure you discard the skin. If you were to make the dish for a much bigger crowd, it would be a good idea to marinate the chicken with the spice mix and leave it overnight. This will fasten the cooking process on the next day.
I am no expert on this delicious Chicken Sukka and I am sure there are various different ways that you can make it. However, if you try this version, please do let me know how you liked it. You can tag me @playfulcooking in any of the social media platforms.
