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Chicken Sukka Mangalorean style | Kori Sukka recipe

Chicken Sukka or Kori Sukka recipe is a flavourful Mangalorean dish made with
Prep Time10 mins
Cook Time40 mins
marination30 mins
Course: dinner, Main Course, Side Dish
Cuisine: Indian, South Indian
Keyword: chicken chukka, kori sukka recipe, Mangalore style chicken ghee roast, mangalorean chicken sukka recipe
Servings: 8 people
Author: Arpita@Gastronomic Bong

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.