Chicken Sukka Recipe (Kori Sukka)
This Mangalorean chicken sukka (Kori Sukka/Kori Ajadina) is a dry Konkani chicken curry made with chicken, freshly ground sukka masala, ghee, curry leaves, and coconut. Here's my easy step-by-step recipe with photos and a video tutorial. Serve it as a side dish with Neer dosa, Roti, or rice and dal.
Servings: 4 people
Calories: 291kcal
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
Calories: 291kcal | Carbohydrates: 23g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 255mg | Potassium: 705mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1167IU | Vitamin C: 170mg | Calcium: 73mg | Iron: 3mg