This Mangalorean chicken sukka, also known as Kori sukka, where Kori means chicken and sukka means dry. Here is my quick and easy recipe with homemade sukka masala that tastes better than any Mangalorean restaurant. Tastes amazing with Neer Dosa or rice.
Mangalorean chicken sukka, also known as Kori sukka or Kori Ajadina (in Tulu), is a semi-dry konkani chicken curry made with tender chicken slow-cooked in a freshly ground homemade sukka masala and roasted coconut, finished with a little ghee.
Featured Comment: ⭐⭐⭐⭐⭐
Being a Manglorean, I have tried many such recipes of sukka, but this recipe is worth trying. Came out well, and my family loved it with Neer dosa. Thank you. - Joslin Joshna Kumar
This chicken sukka recipe is from my hometown, Mangalore, a coastal city in Karnataka. Mangalorean cuisine is renowned for its spicy dishes, such as Mangalorean chicken ghee roast, prawns ghee roast, and masala fish fry.
This kori sukka is close to my heart. The use of coconut imparts a unique flavor profile, unlike any other dish. I like to serve it with rice and dal, and sometimes with Neer dosa. Try my Maharashtrian chicken sukka or Kolhapuri chicken sukka for a spicier twist.
Quick Look: Chicken Sukka Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~291 kcal per serving
- Cooking Method: Marinate chicken → make sukka masala → sauté onions → then cook chicken with sukka masala
- Spice Level: Medium to Hot
- Flavor Profile: Spicy and tangy
- Difficulty: Easy to Medium, perfect for a weekend family dinner.
SUMMARIZE & SAVE THIS RECIPE ON
Disclaimer: AI summaries may contain errors. Please check the original Mangalorean Chicken Sukka recipe for accurate steps.
Why you'll love this recipe!
- Roasted coconut magic: Roasted coconut is added at the end, giving a special texture and flavour you will not find in the usual chicken sukka recipes.
- Homemade sukka masala: I prepare my garam masala for this recipe at home (after many trials!). It's so good... No store-bought masala can match its aroma and authentic Mangalorean flavor.
- Finished with ghee: A drizzle of ghee towards the end of cooking brings a delicious aroma and flavor to this Mangalorean kori sukka.
- Family favorite: It uses simple, everyday Mangalorean ingredients, the same homely flavours you find in a good Mangalorean-style chicken curry.
- Family-approved and loved by readers.
Ingredients Notes
This Kori Sukka recipe brings true Mangalorean flavour with roasted coconut, tamarind, curry leaves, ghee, and freshly ground masala. I roast and grind the masala at home for the best taste that you will not find in store mixes.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: You can use either boneless chicken or bone-in chicken. Bone-in chicken makes kori sukka more flavorful.
- Byadagi red chilies: These chilies give a bright red colour and mild heat. You can use Kashmiri or any dry red chili as a substitute. Adjust the quantity based on their spice level.
- Homemade sukka masala powder: This sukka masala uses coriander, fennel, mustard, cumin, fenugreek, black pepper, and tamarind. You can use lemon juice instead of tamarind. If you do not have whole spices, add ½ teaspoon garam masala. This masala is a real keeper. You can also use it for crab sukka or prawn sukka.
- Ginger, garlic, and onions: The basics of any Indian curry. You can substitute whole ginger and garlic with ginger-garlic paste. I have used red onions for this recipe.
- Freshly grated coconut: It balances the spiciness by adding a sweet note to the dish. You can substitute it with dry coconut or desiccated coconut.
- Curry leaves: I have used curry leaves and coriander leaves. Curry leaves give this kori sukka an authentic South Indian aroma and flavor.
How to make Mangalorean Chicken Sukka with Step-by-Step Photos
Step 1: Marinate the chicken pieces with salt, lemon juice, and turmeric powder. Let the chicken marinate for 30 minutes (image 1).
Step 2: Roughly crush ginger and garlic in a mortar and pestle. Keep it aside (image 2).
Step 3: Heat a pan over medium-low heat. Dry roast red chilies until crisp. Remove to a plate (image 3).
Step 4: In the same pan, dry roast coriander seeds, fennel, mustard, cumin, fenugreek, black peppercorns, cinnamon, cloves, and star anise until aromatic. Transfer to the same plate (image 4).
Step 5: Add ½ teaspoon of oil to the pan and fry the garlic until light golden. Next, add curry leaves and stir-fry until crisp (image 5). Remove and place with the other roasted sukka masala spices to cool down (image 6).
Step 6: Roast grated coconut on medium-low heat until lightly golden (image 7). Remove to a separate plate. This will not go into making sukka masala. We will use it at the end of cooking kori sukka.
Step 6: Add all the roasted ingredients to the mixer or grinder jar (except coconut). Add turmeric and tamarind (image 8). Grind without adding water. Homemade sukka masala powder is ready (image 9). Set this aside.
Step 8: Heat 1 tablespoon of oil and 1 teaspoon of ghee in a pan over medium heat (image 11). Add onions and sauté until translucent (image 10).
Step 9: Next, add curry leaves, crushed ginger, and garlic. Cook for 2-3 minutes until onions turn golden. (image 11).
Step 10: Add the marinated chicken (image 12) and cook until it turns white. Cover and cook on low heat until the chicken is done (image 13), stirring sometimes. Add a little water only if needed.
Step 11: Once the chicken is completely cooked, add 3 teaspoons of sukka masala powder (image 14). Stir to combine. Add ¼ cup of water. Cover and cook for 5 minutes on low heat (image 15).
Step 12: When the masala releases oil, taste and adjust salt (image 21). If it looks too dry, add only 2-3 tablespoons of water. You can mix in a little extra sukka masala if you want it spicier, but taste first and add only if needed.
Step 13: Add the roasted coconut. Stir to combine (images 22 & 23). I have sprinkled a little water. Cook on high for 2 minutes.
Step 14: Finally, add 2 teaspoons of ghee and combine (image 18). This step is completely optional. But it makes the kori sukka more flavorful. Add coriander leaves (image 19). Remove from heat. Serve this Mangalorean kori sukka with rice and dal or neer dosa.
Tips to make the Best Mangalorean Chicken Sukka
- Roast spices properly: Dry roast the sukka masala ingredients on low to medium heat. Stir often so they roast evenly and don't burn.
- Adjust spice level: Deseed dried red chilies if you prefer a milder flavor. The sukka masala is quite spicy, so adjust the amount based on your taste.
- Tamarind substitute: If you don't have tamarind, skip it while making the sukka masala. Add a little lemon juice at the end, after adding the coconut, for a bit of tang.
- Don't skip ghee: Ghee enhances the flavor and gives the authentic Mangalorean taste. Add it at the end for that rich aroma.
- Be careful while adding water to the recipe. It is a semi-dry or dry chicken curry, so use less water throughout the cooking process.
Recipe FAQs
Yes, it is spicy. However, you can always adjust the spiciness by reducing the quantity of sukka masala powder in the recipe. Also, deseed the dried red chilies before using them in the recipe.
The spiciness is balanced by the sweetness of coconut and the tanginess of tamarind.
1) You can serve it with Neer dosa. It's a perfect Mangalorean combination.
2) It also pairs beautifully with tandalache bhakri (rice flour flatbread).
3) You can also serve it as a side dish with steamed rice and dal (my favorite) or any curry.
4) Serve it with roti/chapati.
Sukka masala powder can be stored in an airtight container in the freezer. It stays good for a month.
You can make a Mangalorean mutton sukka recipe with the same method. The cooking time for mutton will be longer. Once the mutton is cooked, add the spice powders and follow the same process.
Recipe Card
Chicken Sukka Recipe (Kori Sukka)
Equipment
- Deep bottom pan
Ingredients
Marinating the chicken
- 500 gram bone-in chicken (curry-cut)
- salt to taste
- 2 teaspoon lemon juice
- ¼ teaspoon turmeric powder
Spices for sukka masala powder
- 10-12 Byadagi red chilies or kashmiri red chilies
- 1 tablespoon coriander seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin
- ¼ teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1- inch cinammon
- 2 cloves
- ½ star anise
- 4 garlic cloves
- curry leaves 2 spring
- ¼ teaspoon turmeric powder
- A small piece of tamarind (substitute with lemon juice. Check out the recipe notes for details.)
Other ingredients
- 1- inch ginger
- 5-6 garlic cloves
- ½ cup freshly grated coconut
- 2 onions
Instructions
To marinate the chicken
- Marinate the chicken pieces with salt, lemon juice, and turmeric powder. Let the chicken marinate for 30 minutes.500 gram bone-in chicken (curry-cut), salt to taste, 2 teaspoon lemon juice, ¼ teaspoon turmeric powder
- Roughly crush ginger and garlic in a mortar and pestle. Keep it aside.
Making the sukka masala powder
- Heat a pan over medium-low heat. Dry roast red chilies until crisp. Remove to a plate.10-12 Byadagi red chilies
- In the same pan, dry roast coriander seeds, fennel, mustard, cumin, fenugreek, black peppercorns, cinnamon, cloves and star anise until aromatic. Transfer to the same plate.1 tablespoon coriander seeds, ½ teaspoon fennel seeds, ¼ teaspoon mustard seeds, ½ teaspoon cumin, ¼ teaspoon fenugreek seeds, 1 teaspoon black peppercorns, 1- inch cinammon, 2 cloves, ½ star anise
- Add ½ teaspoon of oil to the pan. Fry garlic until light golden. Next, add curry leaves and fry until crisp. Remove and place with the other roasted spices to cool down4 garlic cloves, curry leaves
- Roast grated coconut on medium-low heat until lightly golden. Remove to a separate plate. We will use it at the end of cooking kori sukka.
- Add all the roasted ingredients to the mixer or grinder jar (except coconut). Add turmeric and tamarind. Grind without adding water. Homemade sukka masala powder is ready. Set this aside.¼ teaspoon turmeric powder, A small piece of tamarind
Making the Mangalorean chicken sukka
- Heat 1 tablespoon of oil and 1 teaspoon of ghee in a pan over medium heat. Add onions and sauté until onions are translucent.2 onions
- Next, add curry leaves and crushed ginger, and garlic. Cook for 2-3 minutes. until onions turn golden.1- inch ginger, 5-6 garlic cloves
- Add the marinated chicken and cook until it turns white. Cover and cook on low heat until the chicken is done, stirring sometimes. Add a little water only if needed.
- Once the chicken is completely cooked, add 3 teaspoons of sukka masala powder. Stir to combine. Add ¼ cup of water, and cook covered for 5 minutes on low heat.
- When the masala releases oil, taste and adjust salt. If it looks too dry, add only 2-3 tablespoons of water. You can mix in a little extra sukka masala if you want it spicier, but taste first and add only if needed.
- Add the roasted coconut. Stir to combine. I have sprinkled a little water. Cook on high for 2 minutes.
- Finally, add 2 teaspoon of ghee. This step is completely optional. But it makes kori sukka more flavorful.
- Add coriander leaves. Remove from heat. Mangalorean kori sukka is ready to serve. Serve it with Rice and dal or Neer dosa.
Video
Notes
- Dry roast all the masala ingredients on low to medium heat, stirring often so they roast evenly without burning.
- De-seed the dried red chilies to reduce the spice level.
- If you do not have tamarind, skip it and add lemon juice at the end after adding coconut.
- You can use ½ teaspoon garam masala powder instead of sukka masala if needed.
- Marinate the chicken for at least 1 hour to keep it juicy and flavorful.
- Roast the coconut until light golden before adding it enhances the taste.
- Add very little water as it is a semi-dry chicken dish.
- Use ghee for a rich flavor, and do not skip curry leaves as they add authentic taste.
- Adjust the sukka masala powder as per your spice preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shallet
This is one of the best recipes of chicken sukka I have done.
thanks for sharing it.
Preeti
Glad you enjoyed.
Joslin
Being a manglorean, I have tried many such recipes of sukha , but this recipe is worth trying. Came out well and my famliy loved it with Neer dosa. Thank you.
Preeti
That's fantastic to hear! I'm so glad that this Mangalorean chicken sukka recipe was a hit with you and your family.
Joslin Joshna Kumar
Being a manglorean, I have tried many such recipes of sukha , but this recipe is worth trying. Came out well and my famliy loved it with Neer dosa. Thank you.
Raj
Superb, tried it, it tasted WOW! Will try more recipes.
Preeti
Thanks. Glad you liked it.
Jimmy Lausier
Thanks for this tremendous post, I will definitely try this chicken sukka.
Deangelo Ramelli
Hey, thanks for sharing… I always look forward to reading your posts… one of the few blogs I still follow!
Judith Lewis
Tried it and was yum. Thanks for sharing
Preeti
Glad you liked it.
Soni
Do I double the spices if I use a whole chicken cut up?
Preeti
You can double the quantity but add it as per taste.
Pinto
Tried this and it was delicious! Thank you for the recipe!
Preeti
Glad you liked it. Thanks for the feedback.
Sabrina
Tried this recipe today and it came out really tasty. Thanks for sharing.
Preeti
Thanks for sharing the feedback and for the ratings.
Shreya
Amazing Share!
Preeti
Thanks
Diana
I tried this recipe yesterday and it turned out pretty well. Thank you so much for the recipe
Preeti
Glad you enjoyed. Thanks for giving it a try.