Mangalorean chicken sukka is a dry chicken curry from Mangalorean cuisine. Chicken sukka is also known as Kori Sukka/Kori Ajadina. It is made with chicken. freshly ground sukka masala, ghee, curry leaves and coconut. Serve this chicken sukka as a side dish with Neer dosa, Roti or rice and dal.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main, Side Dish
Cuisine: Indian, mangalorean
Servings: 4people
Calories: 430kcal
Author: Preeti
Equipment
Deep bottom pan
Ingredients
Marinating the chicken
500gramchicken
salt to taste
2teaspoonlemon juice
¼teaspoonturmeric powder
For Sukka Masala powder
10-12Byadagi red chilies
1tablespooncoriander seeds
½teaspoonfennel seeds
¼teaspoonmustard seeds
½teaspooncumin
¼teaspoonfenugreek seeds
1teaspoonblack peppercorns
1-inchcinammon
2cloves
½star anise
4garlic cloves
curry leaves2 spring
¼teaspoonturmeric powder
A small piece of tamarind(substitute with lemon juice. Check out the recipe notes for details.)
Other ingredients
1-inchginger
5-6garlic cloves
½cupfreshly grated coconut
2onions
Instructions
To marinate the chicken
In a mixing bowl, combine chicken, salt, lemon juice, and turmeric powder. Marinate for 30 minutes.
Roughly crush ginger and garlic in mortar and pestle. Set it aside.
Slice the onions and set it aside.
Grate the coconut and set it aside.
Making the sukka masala powder
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 to room temperature.
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 freezer. Stays good for a month.
Making the Mangalorean chicken sukka
Roast coconut until light 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 and 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 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.
When the chicken is completely cooked, add 3 teaspoon 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.
Add the roasted coconut. Stir to combine. I have added little water. Cook on high for 2 minutes.
Finally, add 2 teaspoon of ghee. This step is completely optional. But it enhances the overall flavor of the dish.
Add coriander leaves. Remove from heat. Mangalorean chicken curry is ready to serve.
Serve it with Rice and dal or Neer dosa.
Video
Notes
Dry roast all the ingredients on low to medium heat.
Make sure to stir them often so that they get roasted evenly and to avoid burning 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.
You can substitute sukka masala powder with store-bought garam masala powder. Add ½ teaspoon garam masala powder or add it as per your taste.
Marinating the chicken helps the chicken pieces to remain juicy. Also, enhances the flavor. Marinate the chicken at least for an hour.
Roast the coconut until lightly golden and then add it to the sukka. It enhances the flavor.
Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
Ghee enhances the flavor of the sukka. Do not skip it.
Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
The sukka masala powder is going to spice up this chicken dish. Add as per your taste. If you like spicy add more. Similarly, if you prefer less spicy add less masala powder.