Chicken Sukka | Mangalorean Style Kori Sukka
Chicken sukka (Mangalorean Kori sukka) is a dry chicken recipe prepared using coconut and aromatic spices. The chicken pieces are marinated and then cooked with spices until they are coated in thick and flavorful masala.
Servings: 8
Calories: 243kcal
Equipment
Ingredients
For marination
- 750 grams Whole chicken curry cut
- Juice of 1 lemon
- 1 teaspoon Salt
For the chicken sukka masala
- 1 tablespoon Coconut oil or ghee
- 8 to 10 Dry red chilies
- 2 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- ⅛ teaspoon Methi fenugreek seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Saunf fennel seeds
- 6 to 8 Cashews
- 10 to 12 Garlic cloves
- 1 teaspoon Tamarind
Other ingredients
- 2 tablespoon Coconut oil or ghee
- 1 Onion chopped lengthwise
- 1 sprig of Curry leaves
- 2 to 3 Green chilies slit
- 1 teaspoon Garam masala
- 1 tablespoon Coriander leaves
- ¾ teaspoon Salt to taste
- 1 ½ to 2 cups Coconut freshly grated
Instructions
Marinate the chicken
- Add the chicken, lemon juice, and salt and mix well.750 grams Whole chicken, Juice of 1 lemon, 1 teaspoon Salt
- Marinate this for 15 to 30 minutes.
Chicken sukka masala
- Add all the ingredients mentioned under "For the chicken sukka masala" to a pan and saute for 5 minutes on a medium flame or until aromatic.1 tablespoon Coconut oil or ghee, 8 to 10 Dry red chilies, 2 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, ⅛ teaspoon Methi, 1 teaspoon Black peppercorns, 1 teaspoon Saunf, 6 to 8 Cashews, 10 to 12 Garlic cloves, 1 teaspoon Tamarind
- Keep stirring to prevent the spices from burning. Let this cool down completely.
- Transfer these roasted spices to a blender. Pulse it a few times to form a coarse powder.
Mangalorean chicken sukka
- Heat oil in a pan on medium flame.2 tablespoon Coconut oil
- Add onion, curry leaves, and green chilies and saute until translucent.1 Onion, 1 sprig of Curry leaves, 2 to 3 Green chilies
- Next, add marinated chicken and sukka masala and mix well.
- Cover and cook for 8 to 10 minutes. Stir in bewteen to avoid it from burning at the bottom.
- After the first 10 mins of cooking, add garam masala, coriander leaves, and salt and mix well. You can add ¼ cup of water here if the chicken leaves no water.1 teaspoon Garam masala, 1 tablespoon Coriander leaves, ¾ teaspoon Salt
- After five more minutes, give it a nice mix.
- Finally, add the coconut, additional ¼ cup water if the mixture looks very dry, and mix well. Cover and cook for last 5 minutes.1 ½ to 2 cups Coconut
- Serve hot with neer dosa, chapati, or rice, and enjoy.
Video
Notes
- Adjust the red and green chilies based on heat you can tolerate.
- Dry roasting the spices on low flame is very important.
- You can even dry roast the coconut before adding it to the recipe. You will get a nutty flavor along with the sweetness.
- If you want to make chicken sukka without coconut, you can skip it, but it will become a simple chicken curry.
- You will have to cook chicken for 20 minutes in total.
- If you want a wet sukka masala or semi-dry gravy, add more water.
Nutrition
Calories: 243kcal | Carbohydrates: 12g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 588mg | Potassium: 379mg | Fiber: 4g | Sugar: 5g | Vitamin A: 524IU | Vitamin C: 80mg | Calcium: 44mg | Iron: 2mg