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Chicken Sukka Varuval Recipe

Name: Anjappar Indian Cuisines Chicken Sukka Varuval Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg boneless chicken (thighs or breast), cut into 1–1.5 inch pieces; 1 tsp turmeric powder; 1 tsp red chili powder; 1.5 tsp salt; 1 tbsp lemon juice; 6 pcs dried red chilies (medium-hot); 3 tbsp coriander seeds; 2 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp fennel seeds; 1 tbsp curry leaves (dry or fresh; for toasting with spices); 3 tbsp grated coconut (fresh or desiccated unsweetened); 4 tbsp vegetable oil (or coconut oil for authenticity); 0.5 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split Bengal gram); 2 tbsp curry leaves; 2 pcs green chilies, slit lengthwise; 1 large onion, thinly sliced; 1 tbsp fresh ginger, julienned; 8 cloves garlic, crushed or sliced; 1 medium tomato, finely chopped (or grated); 1 tsp tamarind paste (or 1 tbsp lemon for tang); 0 to taste salt (adjust); 2 tbsp fresh coriander leaves (cilantro), chopped

Inspired by Anjappar Indian Cuisine

Time1h

Serves4

Boneless chicken in chettinad style - dry

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Ingredients

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Chicken & Marinade

2.2 lb (1 kg) boneless chicken (thighs or breast), cut into 1–1.5 inch pieces

1 tsp turmeric powder

1 tsp red chili powder

1 1/2 tsp Celtic sea salt

1 tbsp ReaLemon lemon juice

Dry roasted spice mix (Sukka masala)

6 pcs dried red chilies (medium-hot)

3 tbsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp fennel seeds

1 tbsp curry leaves (dry or fresh; for toasting with spices)

3 tbsp grated coconut (fresh or desiccated unsweetened)

Aromatics & tempering

4 tbsp vegetable oil (or coconut oil for authenticity)

1/2 tsp mustard seeds

1 tsp urad dal (split black gram)

1 tsp chana dal (split Bengal gram)

2 tbsp curry leaves

2 pcs green chilies, slit lengthwise

1 large onion, thinly sliced

1 tbsp fresh ginger, julienned

8 cloves garlic, crushed or sliced

Wet flavors & finishing

1 medium tomato, finely chopped (or grated)

1 tsp tamarind paste (or 1 tbsp lemon for tang)

0 to taste salt (adjust)

2 tbsp fresh coriander leaves (cilantro), chopped

Method

Chicken & Marinade

Marinate chicken

Place the boneless chicken pieces in a bowl. Add turmeric, red chili powder, 1.5 tsp salt and lemon juice. Mix thoroughly so each piece is coated. Marinate for 20–30 minutes while you prepare the spice mix.

Dry roasted spice mix (Sukka masala)

Dry roast the spices: heat a heavy skillet over medium heat. Add dried red chilies, coriander seeds, cumin seeds, black peppercorns, fennel seeds and the curry leaves. Roast, stirring constantly, for 2–3 minutes until aromatic and the chilies darken slightly but do not burn.

Add the grated coconut and continue to roast for another 2–3 minutes until the coconut turns light golden. Remove from heat and let cool completely.

Grind the cooled roasted mixture to a coarse powder using a spice grinder or mortar and pestle. The texture should be slightly coarse (not ultra-fine) so it gives the 'sukka' texture. Set aside.

Aromatics & tempering

Heat oil in a wide heavy-bottomed skillet or kadhai over medium heat. When hot, add mustard seeds. When they begin to pop, add urad dal and chana dal. Fry the dals until they turn golden brown and aromatic (about 1–1.5 minutes).

Add curry leaves, slit green chilies, sliced onion, ginger and garlic. Sauté on medium heat until the onions are soft and lightly caramelized, about 6–8 minutes. Reduce heat if the garlic begins to brown too quickly.

Cooking the chicken

Increase heat to medium-high and add the marinated chicken pieces to the pan. Spread them out so they sear rather than steam. Cook, stirring occasionally, for 6–8 minutes until the chicken changes color and releases some juices.

Add the chopped tomato and tamarind paste (or lemon if using). Stir to combine and cook for 3–4 minutes until the tomato softens and the moisture reduces slightly.

Sprinkle the ground sukka masala (start with about 3 tbsp) over the chicken. Stir well to coat each piece. Continue to cook on medium-high, stirring every couple of minutes, until most of the moisture evaporates and the chicken is dry-ish and well-coated with the masala, about 8–10 minutes. Taste and add additional salt if needed and more ground masala (up to remaining amount) if you want stronger flavor.

Finishing

Lower the heat and let the chicken cook for another 2–3 minutes so the masala toasts slightly and clings to the pieces — this gives the characteristic 'sukka' (dry) texture. If you want a slightly crisp exterior, increase heat for 30–60 seconds while stirring continuously.

Turn off the heat. Stir in chopped fresh coriander leaves. Adjust final seasoning (salt or lemon) to taste.

Transfer to a serving platter. Serve hot as an accompaniment to steamed rice, rasam, or as a dry curry with rotis or appams.