Method

Dry-roast coriander and cumin seeds. Grind with Byadgi chillies, garlic, ginger, turmeric, tamarind, and a little water to a thick red masala paste. Marinate chicken with half of this masala paste, salt, and turmeric for 30 minutes.
About 15 min
Tip: Byadgi chillies are key — they give vibrant colour with manageable heat. Substitute with Kashmiri chilli if unavailable.
Heat coconut oil in a wide, heavy-bottomed pan. Add curry leaves and onion — cook until golden-brown (12 minutes). Add the remaining masala paste — fry 5 minutes. Add marinated chicken. Cook on medium-high heat, stirring regularly, for 20 minutes. Add 100ml water, cover, and cook 15 minutes until tender.
About 25 min
Tip: A wide pan is important — it allows moisture to evaporate efficiently so the curry stays dry.
Once chicken is cooked, add fresh grated coconut to the pan. Increase heat. Stir-fry for 5–8 minutes on high heat until the coconut is lightly toasted, the masala clings to every piece of chicken, and the dish is completely dry with no gravy. Taste and adjust salt. Serve with neer dosa or sannas.
About 10 min
Tip: The final high-heat stir-fry is what makes sukka distinct — do not skip it. The coconut should be slightly golden, not just heated through.

Nutrition per serving (estimate)