Low Calorie Chicken Sukka | How To Make Chicken Sukka at Home | Healthy Chicken Recipe

Low Calorie Chicken Sukka | How To Make Chicken Sukka at Home | Healthy Chicken Recipe | JOOS Food

Chicken Sukka is a scrumptious chicken recipe cooked in a medley of Indian spices and coconut.
This recipe is easy to make and a perfect treat for all the chicken lovers.
If you enjoy chicken fry and tend to avoid it due to the calories then this healthier version is perfect for you 🙂

This dish can be served as an appetizer or with an accompaniment like whole wheat paratha. This dish is perfect for the days when you crave for something special yet comforting Chicken is a lean meat with loads of protein which increases your metabolism, protects against cancer and improves bone health.

Make this recipe for your friends & family and delight them with this delicious chicken fry. Try this authentic yummy recipe and let us know in the comments section below how you liked it.

Are you a chicken lover then you must try these recipes.

Chicken Pandhra Rassa

Chicken Cafreal

Ingredients
500 grams chicken, curry cut
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tsp lemon juice
2 tbsp coconut oil
1 cup onion, sliced (2 no approx)
1 tsp garlic, sliced
1 tsp ginger, sliced
1 sprig curry leaves
1/4 cup grated coconut
1 tsp salt
4 dry kashmiri red chillies
2 green chilies, slit
1 tsp coriander seeds
6 whole black pepper
Pinch fenugreek seeds
1/4 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2″ cinnamon
3 cloves
1 teaspoon tamarind

Method
Marinate the chicken with 1/4 tsp turmeric, 1/2 tsp salt, red chili powder, garam masala and lemon juice for an hour.
Dry roast coriander seeds, pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, red chilies and cloves in a pan, keep aside.
In the same pan heat 1 tsp oil and fry garlic, ginger for a min.
Add half onions, remaining turmeric and salt and fry till they get soft.
Then add coconut and fry till they get brown.
Switch off the flame and let the mixture cool down.
Add tamarind and grind the mixture to a smooth paste with 1/4 cup water.
Heat remaining oil in a pan and add curry leaves, green chilies and let them splutter.
Add the remaining onions and fry till golden brown.
Add chicken and saute for 10 minutes while stirring occasionally.
Add the ground paste and mix well, cover and cook till the chicken is done.
Add the remaining coconut and mix well, cook for 2 more minutes and switch off the flame.
Garnish with coriander and serve hot.

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