Recipes - Chicken Sukka (Billava Style)


½ kg chicken (cut into medium pieces)
½ of a onion (minced)
Salt as per taste

Masala 1:

5 long red chillies
5 short red chillies
5 pepper corns
½ tsp. fenugreek
½ tsp. mustard
½ tsp. cumin
½ tsp. turmeric powder
1 tbsp. coriander
3 flakes garlic
½ of a onion
Small ball of tamarind

Masala 2:

1 cup grated coconut
3 flakes garlic
½ of a onion
½ tsp. cumin

For seasoning:

1 tbsp. oil
1 tbsp. ghee
1 small onion (sliced)
Few curry leaves


Clean, wash and drain the chicken pieces and set aside.

Dry roast chillies, pepper, fenugreek, mustard, cumin, onion along with half of the coriander. Grind all the roasted ingredients along with tamarind, turmeric powder and remaining coriander, into a fine paste.

Coarsely grind coconut, garlic, onion and cumin and set set aside (Masala 2).

In a heavy bottomed pan, add chicken, minced onion, masala paste and mix well. Add salt as per taste. Cook on slow without adding water. When chicken is cooked add the coconut masala (Masala 2) and bring to a boil and set aside.


In a seasoning pan, heat oil and ghee. Add sliced onion and fry until brown. Add curry leaves. Pour this over cooked chicken.

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    Fri, May 01 2020

    I have tried a few other recipes for 'korri-chachupu'. This sounds authentic and I will prepare it soon.
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Title: Chicken Sukka (Billava Style)

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