Chicken Sukka is a famous dish in Mangalore, Udupi and Kundapura regions of Karnataka. It's called Kundapura Chicken sukka because in Kundapura, they prepare it different way and more spicy.It's a dry dish made with a perfect blend of coconut and spices.  Chicken Sukka goes well with neer dosa.

Ingredients:

Chicken : 1/2 kg

Turmeric : 1 tsp

Lemon juice: 1 tbsp

Clarified butter/ghee: 1 tsp

Garlic cloves

Ginger garlic paste

Onion: 2 medium sized

Fresh coconut: 1 cup

Coconut oil and ghee

Tomato: 1

Salt to taste.

Masala recipe:

5 to 6 red dried chillies, 1/2 tsp mustard seed, 1 tbsp corriander seeds, jeera 3/4 tsp, 1/4 tsp fenugreek seeds (methi),

10 peppercorns (kali mirch), cloves 4 to 5, little curry leaves, garlic cloves 5 to 8.

Roast these items one by one using little oil.Allow to cool and then grind all these ingredients to a fine powder.

Method:

Take a kadai, put 2 to 3 tbsp of ghee, add curry leaves 1 or 2 pieces of daalchini, one bay leaf. Saute.
Add onions and ginger garlic paste and fry them till they are translucent. Add tomatoes and fry them till they are soft and mushy.
Next add the cleaned chicken into the paste and put salt and turmeric. Mix well and allow to cook for a while until chicken becomes white in colour.
On a tawa dry roast the coconut, add the masala powder based on your taste. Roast until you get a nice aroma.Allow to cool and grind it along with the remaining masala. Add it to the almost cooked chicken.Mix well and cook for 3-4 mins with lid on.
Garnish with finely chopped coriander leaves.
Serve it with neer dosas, chapati or rice.