Mangalorean Chicken Sukka or Kori Sukka is one of the most popular and much loved dishes from the coastal belt of Karnataka.It is a semi-dry dish made using chicken, freshly grounded masala with grated coconut and would definitely satisfy your taste buds.
Mangalorean Chicken Sukka or Kori Sukka is native dish of Mangalore and Udupi region. Sometimes also called as Kori Ajadina
Sukka means ‘dry’ in the local languages and chicken sukka is perhaps the most common of them all because we make sukka out of vegetarian dishes too. The basic ingredients are lots freshly grated coconut and some spices, the combination of which results in the most outstanding of dishes.
This special sukka recipe is one of my favorite and if you are looking for dry chicken recipes, this must be in your list to make.This chicken sukka goes well with dosa, parotta, rice or roti. This Kori Sukka brings together all the great flavors of the Konkan coast
Other Mangalorean recipes that may interest you,
Want to know the best recipe to make it? Look no further. Here is how to make perfect Mangalore style Chicken Sukka,
Mangalorean Chicken Sukka | KORI SUKKA | KORI AJADINA Recipe
Ingredients
For Masala:
1 tbsp ghee
4 cloves garlic,crushed
1/2 tsp cumin Seeds
1 tbsp coriander Seeds
1/2 tsp poppy Seeds
1/4 tsp fenugreek Seeds
1 inch cinnamom
1 tsp black peppercorn
3-4 cloves
5-7 Bydegi Red Chilli or Normal Red Chilli
1/2 cup freshly grated Coconut
For Sukka:
1/2 kg Chicken
3 tbsp Ghee
1/2 cup onion,finely sliced
4 cloves garlic,finely chopped
Curry Leaves
1/2 tsp Turmeric Powder
1 tbsp Tamarind Paste
Salt to taste
INSTRUCTIONS:
- Roast all the ingredients under Masala in ghee until slightly browned and fragrant
- Transfer to a plate and let it cool.
- Add the roasted masala in a blender and grind to make a smooth paste by adding little water while grinding. Keep the mixture aside.
- Heat ghee in a heavy bottom pan, add curry leaves,onion,garlic and fry until onion turns translucent.
- Add chicken and fry on high heat for 3-4 minutes.
- Add the grinded masala paste along with a cup of water and salt.Cover and cook the chicken for 15-20 minutes or until almost done.
- Add tamarind and turmeric powder and cook for 3-4 minutes until the chicken is cooked and the masala is dry.
Notes:
Make this recipe in ghee only for traditional authentic taste.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on Facebook, Instagram to see what’s latest in my kitchen!