Mangalorean Chicken Sukka Recipe (Kori Sukka/Kori Ajadina)

This Chicken Sukka (Kori Sukka) is a classic dry Konkani chicken curry. A staple in Mangalore, it pairs perfectly with Neer Dosa. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.

This chicken sukka is from Mangalore (officially called Mangaluru), a coastal city in Karnataka known for its amazing food. They create these delicious dishes using fresh spices, coconut, tamarind, and chilies.

As a Mangalorean, spicy seafood dishes have always been a cornerstone of my family's meals. We love classics like this chicken sukka, Mangalorean Chicken Ghee Roast, Rava Fish Fry, and Prawns Ghee Roast. These are our family favorites, a tradition we're happy to share.

About this Chicken Sukka

This Chicken sukka recipe, I am sharing here is a Mangalore-style dry chicken curry with homemade sukka masala. It is also known as Kori Sukka/Kori Ajadina in the Tulu language. Kori means "chicken" and Sukka means "dry".

Chicken sukka/Kori Ajadina is made with tender chicken pieces slow-cooked in flavorful homemade sukka masala (freshly ground spice blend). This homemade sukka masala powder is unique and every family has their recipes for making sukka masala.

This Mangalorean Kori Sukka is a dish close to my heart. The use of coconut imparts a unique flavor profile, unlike any other dish. You can serve Kori Sukka with Roti, Neer Dosa, or Rice.

You may also like these other popular chicken recipes from this website:

• Maharashtrian chicken sukka
• Kolhapuri chicken sukka
• Chicken 65
• Chili Chicken
• Dhaba-style chicken curry
• Hyderabadi Chicken Masala

Ingredients Notes

To make homemade sukka masala, spices are roasted on low heat until aromatic and ground to a fine powder. It takes some time to prepare, but the flavor is worth it! This sukka masala powder recipe is surely a keeper. You can add it to any other non-vegetarian recipes like mutton sukka or prawn sukka. Here's how to make this chicken sukka.

• Chicken - You can use either boneless chicken or chicken with bones. Chicken with bones makes chicken sukka more flavorful.
• Byadagi red chilies - These chilies give a bright red color to the dish and are mildly spicy. You can substitute it with Kashmiri red chilies. Or substitute it with any dry red chili. But then adjust the quantity as per the spice level of the chilies you are using.
• For Sukka Masala Powder - Coriander seeds, fennel seeds, mustard seeds, cumin, fenugreek seeds, black peppercorns, cinnamon, cloves, star anise, garlic cloves, curry leaves, turmeric powder and a small piece of tamarind. You can substitute tamarind with lemon juice. Do check out the cooking tips for more detail. If you do not have the whole spices substitute it with ½ teaspoon store-bought garam masala powder.
• Ginger, garlic, and onions - Basics of Indian cuisine. You can substitute whole ginger and garlic with ginger and garlic paste. I have used red onions for this recipe.
• Freshly grated coconut - Coconut balances the spiciness by adding sweetness to the dish. You can substitute it with dry coconut or desiccated coconut.
• Herbs - I have used curry leaves and coriander leaves. Curry leaves give this kori sukka an authentic aroma and flavor. Do not skip it. You can skip the addition of coriander leaves.

How to make Mangalorean Chicken Sukka with step by step photos

Preparations for kori sukka

• For the marinade: Combine chicken pieces in a mixing bowl with salt, lemon juice, and turmeric powder. Let the chicken marinate for 30 minutes.
• Roughly crush ginger and garlic in a mortar and pestle. Set it aside.
• Slice the onions and set them aside.
• Grate the coconut and set it aside.

Making the sukka masala

• Heat a pan over medium-low heat. Dry roast red chilies until crisp. Remove and set this aside on a plate.
• In the same pan, dry roast coriander seeds, fennel, mustard, cumin, fenugreek, black peppercorns, cinnamon, cloves and star anise. Roast them until aromatic. Remove it on the same plate.
• Fry garlic with ½ teaspoon of oil. Roast until the color changes to golden. Next, add curry leaves and fry until crisp. Remove it to the same plate.
• Let all the roasted ingredients cool down completely.
• Break the roasted red chilies. You can deseed them to reduce the spiciness of the chilies.
• Add it to the mixer or grinder jar. Add the rest of the roasted ingredients.
• To this add ¼ teaspoon turmeric powder and a small piece of tamarind. Grind it without adding water. Homemade sukka masala powder is ready. Set this aside.
• You can store the prepared sukka masala powder in the freezer. Stays good for a month.

Making the Mangalorean Chicken Sukka

• Roast coconut until lightly golden. Remove it on another plate. We will use it later while making the 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.

• Next, add curry leaves, crushed ginger, and garlic. Cook for 2-3 minutes. The onions will start to become golden in color.
• Add marinated chicken and cook until the color of the chicken changes from pink to white.  Cover and cook on low heat until chicken is completely cooked. Stir it in between. Also, if needed add little water to cook it.

• Once the chicken is completely cooked, add 3 teaspoons of sukka masala powder. Stir to combine.
• Add ¼ cup of water, cover, and cook for 5 minutes on low heat.

• After 5 minutes the masala starts to leave oil from the sides.
• Taste and add salt. If you see masala is dry then add 2-3 tablespoon water. Do not add more water. At this stage, if you want, you can add more sukka masala powder to make it spicy. But taste it first and if required, then only add it.
• Add the roasted coconut. Stir to combine. I have added a little water. Cook on high for 2 minutes.
• Finally, add 2 teaspoon of ghee. This step is completely optional. But it surely enhances the overall flavor of the dish.
• Add coriander leaves. Remove from heat. It is ready to serve.
• Serve this Mangalorean chicken sukka with Rice and dal or Neer dosa.

Tips to make the Best Chicken Sukka

• Dry roast sukka masala ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
• Deseed the dried red chilies to reduce the spiciness.
• If you do not have tamarind, skip it while making sukka masala powder. Add lemon juice at the end after adding the coconut.
• Be careful while adding water to the recipe. It is a semi-dry or dry chicken curry and you have to use less water during all the stages of cooking.
• Ghee enhances the flavor of the sukka. Try not to skip it.
• The sukka masala powder is going to spice up this dish. Add as per your taste. If you like spicy add more. Similarly, if you prefer less spicy add less masala powder.

Frequently asked questions

Kori sukka variations

• You can make a Mangalorean mutton sukka recipe with the same process. The cooking time for mutton will be longer. Once the mutton is cooked, add the spice powders and follow the same process.

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