Chicken Sukka | Kori Sukka recipe is a flavourful Mangalorean dish. Kori sukka is a dry chicken fry, where the meat is cooked with freshly prepared aromatic spice blend and fresh coconut and tempered with curry leaves and green chillies. It is an extremely simple recipe and can be put together in no time.
Born and brought up in Mumbai, Maharashtra; I have had my fair share of Konkani food. Be it at my friends house or at restaurants. Mangalorean fish curries, chicken or mutton curry I have had it all and is so close to my heart. Made with freshly roasted spices, coconut, curry leaves, trust me when I tell you Mangalorean cuisine totally hits the spot.
Chicken Sukka or Kori sukka
Kori sukka is lip smackingly delicious dry chicken preparation from Mangalore. Soft and succulent pieces or chicken are coated with aromatic blend of masalas and spices and cooked to perfection.
I usually prefer using chicken pieces with bone for this recipe and cut them into bite size. The flavour from the bone enhances the taste of the dish and also keeps the meat juicy.
What are the ingredients used in this Mangalorean Chicken Sukka (Kori Sukka)?
Let’s see all the ingredients used for this Mangalorean kori sukka recipe.
Marination:
- Chicken (chicken pieces with bone for this recipe and cut them into bite sized)
- Lime juice
- Ginger garlic paste
- Kashmiri Chilli powder
- Turmeric powder
- Garam masala powder
- Spice powder (Recipe below)
- Salt (as per taste)
Spice blend powder:
- Coriander seeds
- Cumin seeds
- Fennel seeds
- black peppercorns
- Methi seeds (fenugreek seeds)
For the Curry:
- Onions thinly sliced
- Tomato chopped
- Coconut grated
- Green chillies slit
- Garlic cloves minced
- Curry leaves
- Fennel seeds
- Bay leaves
- Dried red chillies
- Veg Oil / Coconut Oil
The ingredients may seem a lot but I am sure you will find each and every item in your pantry except of course the meat.
Here are few chicken recipes that you can try.
Chicken Egg Roll Kolkata Style
Dhonepata Murgi (Coriander Chicken)
Amritsari Chicken Butter Masala
Chicken Lollipop (Drums of Heaven)
Bengali Bhuna Chicken- Kosha Murgir Mangsho
Murgir Jhol (Bengali Chicken Curry)
Nadan Kozhi Curry (Kerala Chicken Curry)
Anardana Chicken Himachali Style
Mangalorean Chicken Ghee Roast
Mangalorean Chicken Sukka (Kori Sukka) recipe
Chicken Sukka Mangalorean style | Kori Sukka recipe
Equipment
- Large bowl
- large thick bottomed pan/ large Kadhai
Ingredients
Marination
- 1 kg Chicken, cut into small pieces (I used chicken with bones)
- 1 tbsp Lime juice
- 1 1/2 tbsp Ginger garlic paste
- 1 1/2 tsp Kashmiri Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- Spice powder (Recipe below)
- Salt (as per taste)
Spice powder
- 3 tsps Coriander seeds
- 1 1/2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/2 tsp black peppercorns
- 1/4 tsp Methi seeds (fenugreek seeds)
For the curry
- 5 medium Onions thinly sliced
- 2 large Tomato chopped
- 1/2-3/4 cup Coconut grated
- 3-2 Green chillies slit
- 2-3 large Garlic cloves minced
- 15-20 Curry leaves
- 1 tsp Fennel seeds
- 2 Bay leaves
- 2 Dried red chillies
- 3-4 tbsp Veg Oil / Coconut Oil
Instructions
Spice powder:
- Dry roast all the ingredients listed under spice powder until fragrant. take it off the heat and let it cool.
- When cool to touch add it in a mixer grinder and ground it to a fine powder.
Chicken Marination:
- In a large bowl add all the ingredients listed under marination and mix it well.
- Keep it marinated for at least 30 minutes.
To make Chicken sukka:
- Heat oil in a large thick bottomed pan on medium high heat, when hot temper it with fennels seeds, dried red chillies and curry leaves.
- Then toss in the onions and garlic and sauté until golden brown.
- Add the tomatoes and sauté until soft and mushy.
- Then add the marinated chicken and saute on medium high heat for 8-10 minutes.
- The chicken will let a lot of water at this point. Lower the heat and add 1/4 cup of water. Cover and cook until the chicken is cooked through and the gravy thickens.
- Finally add the grated coconut and chillies and cook for further 5-6 minutes. Check the seasoning. Add salt if required.
- The masala will stick to the chicken and the chicken will be very dry.
- Garnish with some fresh coriander leaves and a squeeze of lime and serve it with ghee bhaat or parotta.
I hope you enjoy this Mangalorean Chicken Sukka (Kori Sukka) as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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