Kori Sukka/ Chicken Sukka ( dry)

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KORI SUKKA/ CHICKEN SUKKA/DRY


The Mangalorean cuisine is very famous for its spicy, flavourful, lip smacking meat & fish dishes. Kori sukka is one among them.  This spicy, tangy dish is I am sure, loved by most of us. 

Kori in tulu language means chicken & sukka means dry. This is a chicken dry dish with lots of spices, aromatics & grated coconut.  The roasted spices & coconut , gives an authentic taste & flavour for this dish. 

This dish can be served totally dry  as a side dish or semi dry with neeru dosa/ panpole , chapathi or rotis. 

My family just loves this semi dry gravy with soft neeru dosas. 


RECIPE:

For 1 kg chicken ( cleaned)
Ingredients:

A. 

  • 12 red long chillies ( byadagi)
  • 4 guntur( short) chillies
  • 2 tbsp coriander seeds
  • 4 cloves
  • 1/2" cinnamon stick
  • 1/4tsp fennel seeds
  • 1/4tsp Fenugreek seeds
  • 1/4tsp pepper corns
  • 7 cloves of garlic
  • 1/2 lemon size tamarind 

B.

  • 1 medium size grated coconut
  • 1 tbsp cumin seeds 

C.

  • 1 large sliced onion
  • 1 tbsp Ginger garlic paste
  • 2 spring of curry leaves 
  • 2 tbsp ghee/oil
  • Salt to taste

METHOD:


Roast all the ingredients under A ( except tamarind) with 1/2 tsp ghee. 
Slightly cool.  

Grind these spices to a  fine paste adding tamarind & water. 

Slightly roast coconut & cumin & pulse it for 10 seconds to a coarse powder & keep aside. 

Heat 2 tbsp ghee or oil, add sliced onion & roast till sight brown. 

Add curry leaves & add chicken, salt to taste. Cook on high flame for 2 minute. 

Add masala paste, masala water. Mix well. 

Cook till half done. 

Now add coconut. Mix well & cook till done. 

Super delicious chicken sukka is ready. 

Tastes awesome with panpole/ neeru dosa, rice or chapathies. 
Enjoy this delicious recipe with your loved ones. 


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