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Kombi Sukhi (Chicken Fugad/Sukka)

Cuisine Mangalorean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 1 kg chicken on the bone
  • 1 medium sized onion sliced
  • 1 tbsp tomato puree (optional)
  • 3 tbsp ghee
  • salt to taste

For the masala

  • 8 long dry red chillies (Bedgi or to taste)
  • 2 tbsp coriander seeds
  • 1/2 tbsp cumin (jeera)
  • 7-8 peppercorns (or to taste)
  • 1 tbsp raw rice (white rice)
  • 1/2 tsp turmeric powder
  • 1 cup grated coconut
  • 1 marble size ball of tamarind or 1 level tsp tamarind paste


  • Cut the chicken into small pieces, wash & allow to drain on a colander for 15mins (this helps drain off any traces of blood). Boil the chicken with 2 cups of water & salt to taste till it is cooked halfway. Keep aside
  • On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, remove & roast the red chillies, coriander seeds, cumin, peppercorns & rice - separately one by one - grind these ingredients to a fine powder and then add the coconut and pulse the mixer a couple of times - the coconut should remain coarse and not ground into a paste.
  • Heat the ghee in a heavy bottomed pan and toss in the sliced onions, fry until pale and then add the ground coconut & masala mixture. Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. Add the tamarind paste or juice
  • Add the pre-cooked chicken and half its stock. Mix well, cover & simmer for 2 minutes. Check salt to taste & add more if required. Continue to cook until the chicken is done. You may need to add all or part of the chicken stock.
  • Serve hot with rice & dal