Suka Chicken from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking.  This is a family recipe that is simple to cook and delicious to eat.


100g Chopped fresh tomato
500g finely chopped onion
Fresh chopped coriander
50ml Virgin olive oil
½ tea spoon mustard seed
1 tea spoon Cumin seed
1 tea spoon Turmeric
1 ½ tea spoon Garam Masala
1 tea spoon Paprika
1 freshly sliced chilli
1 tea spoon methi (fennigreek leaf)
Flaked chilli and salt to taste
900gm Diced chicken Fillet
300gm diced thigh meat
1 table spoon ginger garlic paste
150g chopped tinned tomato


Heat the oil in a pan and fry mustard seeds until they pop and then remove the pan from the heat
Add spices and gently fry for one minute
Add ginger garlic paste and fry for another 2 minutes
Add tinned tomato and onions and then fry for 15 minutes whist stirring to ensure that contents do not stick to the pan
When the onions are soft and browning add all the chicken
Cook without adding water for 15 minutes and then add methi and the flakes chilli and add salt to taste
Allow to cook until the mixture is reduced and clings to the chicken
Then add the tomato and coriander to garnish