Coming from Mangalore, most dishes at home was made with coconut. Either curry or a dry dish, they had a coconut base. Chicken sukka is a dry dish made with freshly ground spice paste and lots of freshly grated coconut to finish it off. Once the chicken in cooked, we wait for it most of the liquid to evaporate so it turns dry enough. When there’s still a little left we add the grated coconut and a tempering of fried onions and curry leaves. We often had this with rice and dal.